2 avocado, coarsely chopped
1 14-ounce can hearts of palm, drained & sliced
8 green onion sliced
1 tablespoon oregano
1 teaspoon dry mustard
1/2 cup vegetable oil
1/2 cup wine vinegar
1/4 cup white wine
salt and pepper
1 large head romaine lettuce, torn
Combine avocados, hearts of palm and green onions. Add all but lettuce and mix well. Let stand at room temperature at least 3 hours or 6 hours in the refrigerator. Prepare lettuce and place in zip lok bag. At serving time, pour dressing mixture into the lettuce bag and shake gently to coat.
Notes: From Springfield MO Jr League "Sassafras!" cookbook.