Hearts of Palm Salad

• 12 cup mayonnaise
• 1 tablespoon red wine vinegar
• 2 tangerines
• 2 (14 7/8 ounce) jars hearts of palm
• 2 california avocados
• 4 cups arugula, packed and trimmed

1. Whisk together the mayonnaise and red wine vinegar until smooth.
2. Cut peel and pith from the tangerines and holding fruit over a bowl to catch juice, cut sections free from membranes discarding seeds.
3. Rinse and drain hearts of palm and diagonally cut into 3/4 inch thick slices.
4. Pit and peel avocados and cut into 10 pieces.
5. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.
6. Toss salad to coat with dressing and season with salt and pepper.

mayonnaise, red wine vinegar, tangerines, california avocados, arugula

Taken from www.food.com/recipe/hearts-of-palm-salad-207133 (may not work)