COOK'SNOTES:If you cannot find canned hearts, substitute marinated in a jar. It is not absolutely necessary to have palm in this salad, but they do add variety and texture to the salad. Be sure the ingredients are chilled. Toss the salad with the vinaigrette. Try adding feta cheese, or sliced radishes. Serve with crusty bread and Chianti wine. The dressing is basic but very tasty.

Sun-dried Tomato Vinaigrette 714 cup olive oil 1/4 cup red wine vinegar 1/4 cup sun-dried tomatoes packed in oil, drained and chopped 1 teaspoon minced fresh garlic 1 teaspoon ground black pepper 1 teaspoon salt Salad 1 (14-ounce) can artichoke hearts, drained, rinsed and patted dry 1 (14-ounce) can hearts of palm, drained, rinsed and patted dry 7 cups coarsely chopped romaine lettuce (from 1 head) 1 small red onion, very thinly sliced (about 1 cup) 1/4 cup coarsely chopped fresh Italian parsley 1 (14-ounce) basket cherry or grape tomatoes, halved 1 ounce Parmesan cheese, shaved

To make the sun-dried tomato vinaigrette:Mix the oil, vinegar, sun-dried tomatoes, vinegar, garlic, pepper and salt in a large jar. Seal the jar and shake until the dressing is well blended. To make the salad: Quarter the artichoke and hearts of palm diagonally into 1" pieces. Combine the artichoke and palm into a large bowl. Add the lettuce, onion, parsley and refrigerate until the salad is cold. Toss the salad with the tomatoes and enough dressing to coat. Season the salad to taste with salt and pepper. Sprinkle with Parmesan cheese and serve immediately. COOK'SNOTES:If you cannot find canned hearts, substitute marinated in a jar. It is not absolutely necessary to have palm in this salad, but they do add variety and texture to the salad. Be sure the ingredients are chilled. Toss the salad with the vinaigrette. Try adding feta cheese, or sliced radishes. Serve with crusty bread and Chianti wine. The dressing is basic but very tasty.