1 (14 oz.) can hearts of palm
1 bunch broccoli
1 head cauliflower
1 red onion
1 green pepper
2 tomatoes
4 stalks celery
2 (6 oz.) cans pitted black olives
1/2 tsp. salt
1 bottle Italian dressing

Slice hearts of palm, cut up broccoli, cauliflower, onion, pepper, tomatoes, celery. Toss in bowl and add olives, salt (to taste) and Italian dressing. Refrigerate 4-6 hours and serve. Serves 12-14.