Brazilian salad

1 1/2    Head mixed romaine and
           Leaf lettuce washed well,
           Gently patted dry
      3    Tomatos peeled and sliced
           Thin
      1 lg Onion sliced thin
      1 cn (14-oz) hearts of palm
           Drained and sliced
      1 cn (6-oz) drained black olives
      1 cn (15-oz) drained garbanzo
           Beans
           Fresh chopped parsley to
           Garnish
           olive oil
 
  Line serving platter with large lettuce leaves. Break the remaining lettuce
  into bite size pieces and place over the top of the large leaves. Arrange
  tomato slices, overlapping down the center of the lettuce bed, tucking
  onion slices in between the tomatos. Arrange sliced hearts of palm next to
  the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of
  parsley and olive oil or other favorite dressing on the side.