1 lg. head Romaine lettuce, torn into bite size pieces
1 can hearts of palm, drained and sliced
1 can artichoke hearts, drained and quartered
1/2 c. Parmesan cheese, shredded
1/4 c. cashew pieces
3/4 c. olive oil
1/4 c. balsamic vinegar
2 tbsp. Jamaican Pickapeppa sauce
Salt and pepper to taste

Toss Romaine, hearts of palm, artichoke hearts, cashews and cheese.

Whisk together oil, vinegar, sauce and salt and pepper until well mixed.

Pour dressing over salad and toss.