Tree Salad

Dressing

½

cup white vinegar

1 cup canola oil

³⁄₈

cup sugar

1 clove garlic

¼

bunch parsley

Salad

1 head romaine lettuce

1 can (15-16 ounces) artichoke hearts, quartered

1 can (15-16 ounces) hearts of palm, sliced into ¼

-inch thick

4 ounces crumbled blue cheese

For the dressing: Combine vinegar, oil, sugar, garlic and parsley in blender. Refrigerate several hours or overnight.

For the salad: Wash and drain romaine. Tear into bite-sized pieces and place in large bowl. Add artichoke hearts, hearts of palm and blue cheese. Just before serving pour dressing over all and toss well.

Serves six to eight.

Cook's note: Leftover dressing may be refrigerated for two weeks.