Brazilian Salad

• 1 1/2 heads romaine lettuce and leaf lettuce, mixed, washed and gently patted dry
• 3 each tomatoes peeled and sliced thin
• 1 large onions sliced thin
• 14 ounces palm hearts, drained and sliced, or artichoke hearts
• 6 each black olives drained
• 15 ounces chickpeas (garbanzo beans) drained
• 1 x parsley leaves freshly chopped, garnish
• 1 x olive oil

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

gently, tomatoes, onions, hearts, black olives, chickpeas, parsley, olive oil

Taken from recipeland.com/recipe/v/brazilian-salad-39933 (may not work)