Ingredients

16 oz. whole hearts of palm, canned
1 small sweet green pepper, chopped
2-oz. jar sliced pimientos, drained
1 celery stalk, chopped
2 green onions, thinly sliced
1 Tbsp. fresh parsley leaves, chopped
2 Tbsp. vegetable oil
1/4 C. lemon juice
lettuce leaves

Cooking Instructions

Drain the hearts of palm and cut them into bite-sized pieces. Add remaining ingredients, except lettuce leaves. Cover; refrigerate overnight. Serve on lettuce leaves.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)