Brazilian Salad

1 1/2 Head mixed romaine and

Leaf lettuce washed well, Gently patted dry 3 Tomatos peeled and sliced

Thin 1 lg Onion sliced thin

1 cn (14-oz) hearts of palm

Drained and sliced 1 cn (6-oz) drained black olives

1 cn (15-oz) drained garbanzo

Beans Fresh chopped parsley to Garnish Olive oil Line serving platter with large lettuce leaves. Break the remaining lettuce into bite size pieces and place over the top of the large leaves. Arrange tomato slices, overlapping down the center of the lettuce bed, tucking onion slices in between the tomatos. Arrange sliced hearts of palm next to the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of parsley and olive oil or other favorite dressing on the side.