4 big tomatoes (firm)
3 cucumbers (not the long sticks)
1 green bell pepper
6 to 7 artichoke hearts (from a can)
1 (7 oz.) can asparagus
1 (7 oz.) can hearts of palm
2 ripe avocados (medium size)
lettuce
1/2 cup walnuts, lightly fried, for topping

Cut all the vegetable into small pieces. Put in the serving bowl, Cover with plastic wrap and chill in the refrigerator.

DRESSING:

1/4 c. oil
4 to 5 tbsp. vinegar
2 garlic cloves, crushed fine
1 tsp. mustard
pinch of sugar, salt, and freshly ground pepper

Put the dressing ingredients in a shaker. Shake well. Cover it well, and store in refrigerator for later use.

Before serving, shake dressing again, and pour over the salad, and scatter the walnuts on top.

Serve with homemade bread, butter, and various rolls.

Yield: 12 servings.