2 heads Radicchio
1 red leaf lettuce
1 green leaf lettuce
3 endives
2 cans hearts of palm, sliced
1 red onion, sliced
1 tbsp. lemon pepper
2 tsp. garlic powder
3 tbsp. herbed olive oil
2 tbsp. Balsamic vinegar
Croutons

Tear the red leaf and green leaf lettuce into bite size pieces. Leave the leaves of the Radicchio whole and slice across with a knife. Clean the endive and leave the leaves whole. Mix all greens, hearts of palm, red onion, lemon pepper and garlic powder together and toss well. Place covered in refrigerator for at least one hour. Just before serving, pour the olive oil and vinegar into bowl and toss to mix well. Add croutons and serve. This is a very colorful salad and it has a very distinctive taste.