1 clove garlic, peeled, minced
1/4 onion, peeled, grated or diced very fine
1 cup ( 8 oz.) artichoke hearts (drained and rinsed, if canned)
1 cup (8 oz.) hearts of palm (drained and rinsed, if canned)
2 teaspoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon liquid hot pepper sauce
12 cherry tomatoes, halved
1 cup sliced mushrooms
2 stalks celery, washed, trimmed, diced
1 head Boston or bibb lettuce, shredded
2 tablespoons chopped walnuts

In large salad bowl, add garlic and onion. Add artichoke and hearts of palm; mix well. Stir in olive oil, lemon juice, vinegar, and hot pepper sauce; mix well.
Toss in tomatoes, mushrooms, celery and lettuce and gently mix. Sprinkle walnuts on top. Cover and refrigerate for 1 hour before serving.

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