Lettuce, Tomato, and Avocado Salad

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

The heartiness of this menu is balanced by a mix of delicate leafy greens, coated with a dressing that includes sherry or balsamic vinegar and a little Dijon-style mustard. Ripe tomatoes provide color and a sweet acidity, and avocado lends its subtle flavor and incomparable texture. The flavors are intense enough to stand up to the chili and corn bread.

Ingredients

Dressing

Salad

Steps

To Make The Dressing

1. In a small bowl, whisk together all the dressing ingredients, or put them in a small jar with a tight-fitting lid and shake vigorously.
2. In a large bowl, toss the greens and green onions with three fourths of the dressing. Arrange on salad plates. Top with the tomato and avocado wedges, and drizzle the remaining dressing over them. Sprinkle a pinch of salt over each salad, and grind a little pepper over each. Serve.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.