Avocado & Hearts of Palm Extraordinaire



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.