3 lg. heads iceberg lettuce (tear with hands into bite-size pieces)
4 avocados
4 cans grapefruit sections
1 tsp. lemon juice
2 (14 oz.) cans hearts of palm, drained & cut into 1/2" slices

DRESSING:

1 tsp. salt
1/4 tsp. sugar
1/4 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. dry mustard
3/4 c. oil
1/2 tsp. vinegar

Have all ingredients chilled. Peel and dice avocados; moisten with lemon or grapefruit juice. When ready to serve, pour dressing over all. Toss lightly. Serves 8.

DRESSING: Combine seasonings, oil and vinegar. Shake or stir thoroughly.