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1 (15-ounce) can white asparagus spears, drained
1 (14-ounce) can artichoke hearts, drained and
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!

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Accuracy is believed to be good, but is not guaranteed.
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