Categories: Salad- slaw- salad dressing

Ingredients

• 1 (8oz.) pkg. mixed salad greens
• 1 cup finely shredded red cabbage
• 1/2 cup (2 oz.) shredded Monterey Jack cheese
• 1 tomato, cut into wedges
• 1 avocado, sliced
• Vegetable oil
• 2 corn tortillas, cut into thin strips
• Pecan Vinaigrette:
• 1/4 cup white wine vinegar
• 2 Tbsp. Dijon mustard
• 2 garlic cloves
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. dry sherry (optional)
• 1 cup olive oil
• 1/4 cup chopped pecans, toasted

Directions

1. Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado greens.
2. Pour oil to depth of 1/2 inch in a skillet; heat to 350 degrees. Fry tortilla strips in hot oil 1 minute or until crisp. Drain on paper towels.
3. Drizzle salads with Pecan Vinaigrette; top evenly with tortilla strips.

4. Pecan Vinaigrette:

5. Process first 5 ingredients and, if desired, sherry in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream until thickened. Stir in pecans.

6. makes 1 1/4 cups

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