1/3 c. olive or salad oil
2 tbsp. red wine vinegar
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 (14 oz.) cans hearts of palm (drained)
3 med.-sized tomatoes
3 med.-sized avocados
1 bunch arugala
1 sm. head Boston lettuce

In large bowl mix oil, vinegar, sugar, salt and pepper. Cut hearts of palm, tomatoes and avocados into 1 1/4-1 1/2 inch chunks. Add to vinaigrette in bowl and toss well to coat.

Tear greens into bite-size pieces and arrange on large platter. Spoon hearts of palm mixture over greens. Pour any remaining dressing over salad.

If not serving right away, cover and refrigerate up to 3 hours. Serves 10 as side dish.