Marinated Salad w/Asparagus, Artichokes, and Hearts of Palm

By MKMILLION

from Southern Living cookbook

Ingredients

• 1 jar white asparagus spears (15 ounces), drained and cut into 2 inch pieces
• 1 can artichoke hearts (14 ounces), drained and quartered
• 1 can hearts of palm (14 ounces), drained and cut into 1 inch pieces
• 1 can sliced mushrooms (4 ounces), drained
• 1/4 cup ripe olives, sliced
• 1/4 cup green olives with pimento, sliced
• 12 each cherry tomato, halved
• 1/2 each purple onion, sliced into rings
• 1 cup Italian Dressing
• romaine lettuce leaves

Preparation

Step 1

Combine all ingredients except lettuce leaves in a bowl stirring gently. Chill at least 30 minutes. Drain and serve on Romaine leaves.