Instructions: Fry bacon until crisp; drain well and crumble; set aside. In a salad bowl, combine chopped artichoke hearts, hearts of palm, onions and parsley. Add garlic, lemon juice, oil, bleu cheese, salt and pepper and bacon. Mix well, cover and refrigerate. Wash and dry romaine lettuce and tear leaves into small pieces. To serve, mix chilled ingredients with romaine and serve on chilled salad plates.

NOTES : "This salad won a $25,000 prize in a cooking contest. It can be served as a great beginning or even as a main dish salad."

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