Source: Rosenbaum Yeshiva of North Jersey
Photography by Hudi Greenberger
Food Styling by Janine Kalesis
Ingredients:
Salad
- 1-2 (14-ounce) cans Gefen Hearts of Palm, cut into 1/2-inch pieces
- 1 pint grape tomatoes, halved
- 1 bunch asparagus, cooked and cut into 1-inch pieces
- 1-2 avocados, cubed
Dressing
- 1/2 cup oil
- 1/4 cup Tonnelli Apple Cider Vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
Prepare the Salad:
Combine hearts of palm, tomatoes, asparagus, and avocados.
Mix together dressing ingredients and pour over salad.