Jackson Salad

Jackson Salad 1 can artichoke hearts, drained, 14 oz 1 can hearts of palm, drained, 14 oz 2 Tbsp. fresh lemon juice 6 Tbsp. salad oil 1/4 cup green onion, chopped 1/4 cup bacon, crisp and crumbled 2 Tbsp. parsley, finely chopped 2 garlic cloves, pressed, juice only 1/4 lb. blue cheese, crumbled Salt and cracked pepper to taste 1 1/2 heads romaine Mix all ingredients, except Romaine. Dice artichoke hearts and hearts of palm. At serving time, mix dressing with bite size pieces of chilled romaine and serve on chilled plates. Serves 6 to 8