1 head chicory, thinly sliced & washed very well to take away bitterness
1 head Boston lettuce (green leaves), thinly sliced
1 c. finely chopped green cabbage
1 onion, thinly sliced
1 can (16 oz.) Hearts of Palm, sliced 1/2" thick
1 lg. tomato, chopped

DRESSING:

1 c. vegetable oil
1/2 c. olive oil
1 tbsp. salt
1/2 c. red wine vinegar
1 tsp. sugar
1 tbsp. mustard, powder or prepared
1/2 tsp. black pepper

In small bowl, combine all ingredients for dressing, except oils; mix well. Gradually whisk in the olive oil and vegetable oil. Taste. Correct seasonings if necessary. Just before serving, add dressing to the salad and toss.