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Hearts of Palm Salad

1 cup olive oil

1/2 cup white wine vinegar

1/2 cup finely chopped celery

1/2 cup finely chopped celery

1/4 cup finely chopped sweet red pepper

1/4 cup finely chopped red onion

1/4 cup finely chopped dill pickle

6 ripe olives, finely chopped

2 garlic cloves, finely chopped

1/2 teaspoon capers

Salt and freshly ground pepper to taste

1 (16-ounce) can hearts of palm, drained and cut into 1/2-inch pieces

6 cups torn romaine lettuce

1. Combine first ten ingredients, season with salt and pepper; chill at least 8 hours.
2. To serve, arrange hearts of palm on bed of lettuce on individual salad plates; top with dressing. Serve immediately.

Makes 6 servings.