1 can hearts of palm
Spinach leaves, trimmed, washed and well dried
6 tablespoons vegetable oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon paprika
1/2 teaspoon aromatic bitters
1 tablespoon finely minced celery
2 tablespoons finely minced pimento-stuffed green olives
2 tablespoons finely minced scallions (with tops)
Pimento *for garnish)

Arrange hearts of palm, sliced lengthwise, on spinach leaves. Combine remaining ingredients except garnish and pour over the salad. Garnish with pimento.