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1 (15-ounce) can white asparagus spears, drained 1 (14-ounce) can artichoke hearts, drained and halved 1 (14-ounce) can hearts of palm, drained and cut into 1/2-inch pieces 1 (4-ounce) can sliced mushrooms, drained 1/2 cup sliced ripe olives 1/2 cup sliced pimiento stuffed olives 12 cherry tomatoes, sliced 1/2 purple onion, sliced into rings 1 (8-ounce) bottle Italian dressing Romaine lettuce Combine all ingredients, except lettuce, in a bowl and refrigerate at least 30 minutes. Drain and serve on lettuce. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |