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Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package mixed salad greens

  2. 1 cup red cabbage , finely shredded

  3. 1/2 cup monterey jack cheese , shredded

  4. 1 tomato , cut into wedges

  5. 1 avocado , sliced

  6. 2 corn tortillas , cut into thin strips

  7. vegetable oil

  8. 1/4 cup white wine vinegar

  9. 2 tablespoons Dijon mustard

  10. 2 garlic cloves

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon black pepper

  13. 2 tablespoons dry sherry

  14. 1 cup extra virgin olive oil

  15. 1/4 cup pecans , toasted and chopped

Instructions Jump to Ingredients ↑

  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.

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