1 (14 oz.) can hearts of palm, drained & sliced
1 (14 oz.) can artichoke hearts, drained & quartered
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
14 pimento-stuffed olives, halved
25 ripe olives, halved

Combine and add Vinaigrette Dressing. Mix well. Refrigerate at least 1 hour.

VINAIGRETTE DRESSING:

3 tbsp. olive oil
3 tbsp. vegetable oil
3 tbsp. wine vinegar
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper

Shake in jar.

To serve: Place on a bed of torn lettuce on individual plates. Serves 4-6.