Hearts of Palm Salad
2 (16-ounce) cans of hearts of palm
Drain the hearts of palm, cut them into 1/2 inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley.
In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.