1 (14 oz.) can artichokes
1 (14 oz.) can hearts of palm
1/2 lb. fresh mushrooms
1 basket cherry tomatoes
6 lettuce leaves
1 c. favorite Italian salad dressing
Parsley, chopped fine

Drain artichokes, and hearts of palm well. Meanwhile, wash and trim mushrooms. Cut all three items into bite size pieces and place in a sealable container, such as Tupperware. Add salad dressing, put on lid and gently roll to coat all pieces. Place in refrigerator and chill 4 hours. Prior to serving wash lettuce leaves, and cut cherry tomatoes in half. Place lettuce leaf on salad plate, add tomatoes to artichoke mixture and gently toss to coat. Divide salad among plates, and garnish with parsley. Serves 6.