Ranch House Salad With Pecan Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package mixed salad greens
• 1 cup red cabbage, finely shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tomato, cut into wedges
• 1 avocado, sliced
• 2 corn tortillas, cut into thin strips
• vegetable oil
• 1/4 cup wine vinegar
• 2 tablespoons dijon mustard
• 2 garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons dry sherry (optional)
• 1 cup extra virgin olive oil
• 1/4 cup pecans, toasted and chopped

Recipe

• 1 divide greens evenly onto 4 salad plates; top with cabbage and cheese. arrange tomato wedges and avocado over greens.
• 2 pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. fry tortilla strips in hot oil until crisp, about 1 minute. drain on paper towels.
• 3 drizzle salads with pecan vinaigrette and top with tortilla strips.
• 4 for dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. turn blender on high and add olive oil gradually in a slow, steady stream until thickened. stir in the pecans.