1/2 c. lemon juice
2 tbsp. olive oil
1/2 tsp. Dijon mustard
3 c. torn Boston lettuce
3 c. torn red leaf lettuce
3 c. torn fresh spinach
3 c. trimmed watercress
1 (14 oz.) can hearts of palm, drained & sliced crosswise
1 sm. purple onion, thinly sliced

Combine first 3 ingredients in a jar; cover tightly and shake vigorously until well blended. Chill. Combine remaining ingredients in a large salad bowl and toss gently. Serve with dressing. Serves 12.