1 can artichoke hearts
1 can heart of palm
1 1/2 heads Romaine lettuce
1 red onion, thinly sliced
1 1/4 c. Parmesan cheese
Black olives and croutons, to taste

DRESSING:

1/3 c. olive oil
2/3 c. wine vinegar
1 sm. jar pimentos
3 cloves garlic, crushed

Combine the lettuce, onion, olives, and croutons. Add artichoke hearts and hearts of palm. Combine olive oil, vinegar, pimentos and garlic to make dressing. Add dressing to salad and sprinkle with Parmesan cheese.