Mediterranean Salad (Serves 4-5 salads with leftovers . . . for next day omelets!)

1 can or bottle hearts of palm

1 bottle sun dried tomatoes

1 bottle roasted red peppers

1 bottle marinated artichokes

1 cup marinated mixed olives, pit removed and halved

1 cup toasted crushed walnuts

2 tablespoons ranch dressing

2 tablespoons Dijon mustard

1 teaspoon garlic powder

Pinch of salt and pepper to taste

1 tablespoon fresh parsley, minced

Instructions:

Drain all the liquids from each of the bottled veggies. Chop down larger veggies into bite-sized pieces. Add the rest of the ingredients together and mix to incorporate flavors. Serve over a Romaine Lettuce leaf, topped with a crisped piece of salami (just to make the carnivore happy).

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