Whisk oil and lemon juice in small bowl to blend.
Season dressing to taste with salt and pepper
Combine arugula. Tomatoes, hearts of palm and
avocados in large bowl. Add dressing and toss to
blend. Using vegetable peeler, shave parmesan
cheese into strips over salad. Sprinkle with pine nuts.

5 tablespoons extra virgin
olive oil
3 tablespoons fresh lemon
juice

Per Serving (excluding unknown
items): 439 Calories; 38g Fat
(71.7% calories from fat); 7g
Protein; 26g Carbohydrate; 5g
Dietary Fiber; 1mg Cholesterol;
59mg Sodium.  Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 3
1/2 Vegetable; 1/2 Fruit; 7 Fat.

8 cups arugula, loosely
packed (about 6 large
bunches) torn into bite-sized
pieces
1 pound plum tomatoes, diced

4 stalks hearts of palm
(canned) sliced into rounds

2 medium avocados, peeled,
diced
1 wedge parmesan cheese (2
ounce)