1 can drained Palm hearts sliced 1/4 inch
1 can drained artichoke quartered
1/2 c. each finely chopped yellow and red bell pepper
1/2 c. finely chopped red onion
1/2 c. finely chopped celery
1/2 c. green olives with pimiento
1/2 c. black olives
3 chopped green onions
1/3 c. drained capers
1 tin drained and chopped anchovy
4 or 5 sliced sun dried tomatoes
2 sprigs fresh parsley, oregano and thyme chopped
1/2 c. good olive oil
1 lg. lemon
1/2 c. favorite vinegar
Salt and fresh ground black pepper

Mix all ingredients together in glass bowl. Let stand in refrigerator for 1 hour. Serve over Romaine.