2 heads butter or bib lettuce, chopped (romaine or spring mix also fine)
1 can hearts of palm
2 stalks celery
2 green onions
½ cup toasted almonds
½ cup crumbled feta cheese
3 Tbsp Heavenly Traditional balsamic
6 Tbsp Heavenly “Chiquitita” or another mild extra virgin olive oil

Slice hearts of palm ¼ inch thick.
Slice celery thin.
Slice scallions as thin as possible.
Toast almonds in oven or stove top in a skillet until just golden brown.
Toss lettuce, celery, and hearts of palm together.
Mix Traditional balsamic and mild extra virgin olive oil, and drizzle over salad.
Toss to combine.
Sprinkle almonds and feta on top and serve immediately.