Tossed Salad with Avocado Recipe
Ingredients
| White wine vinegar | 2 Tablespoon (For the White Wine French Dressing:) | |
| Lemon juice | 2 Tablespoon (For the White Wine French Dressing:) | |
| Salt | 1 Teaspoon (Salad Oil - 1/2 cup) | |
| Ground pepper | 1/2 Teaspoon (Salad Oil - 1/2 cup) | |
| Sugar | 1 Teaspoon (Salad Oil - 1/2 cup) | |
| Dry mustard | 1/4 Teaspoon (Salad Oil - 1/2 cup) | |
| Garlic | 1 Clove (5gm) (Salad Oil - 1/2 cup) | |
| Romaine Lettuce - 1 large head | ||
| Red onion | 1 (For the Salad:) | |
| Ripe Avocado - 1 no, large, peeled, pitted | ||
Directions
GETTING READY
1) In a tight-lidded jar, add in the white wine vinegar, lemon juice, salad oil, salt, pepper, sugar, mustard and garlic clove.
2) Shake the White Wine French Dressing vigourously. Refrigerate till serving time.
3) Wash and dry the lettuce leaves in a salad dryer or over a paper towel.
4) Tear the leaves into bite-sized pieces. Transfer them into a plastic bag and place in the refrigerator.
5) Slice the onion and separate it into individual rings. Transfer the onion rings into a plastic bag and place in the refrigerator.
SERVING
6) Into a chilled salad bowl, add in the lettuce leaves and onion rings.
7) Take the White Wine French Dressing from the refrigerator. Pull out the garlic clove and discard. Shake the dressing once more.
8) Pour about 3/4 of the dressing over the salad.
9) Sliced the pitted avocado into 6 pieces. Place them over the salad greens.
10) Drizzle the remaining dressing on top of the salad.
11) Gently toss the salad.
12) Serve immediately on individual chilled plates.
1) In a tight-lidded jar, add in the white wine vinegar, lemon juice, salad oil, salt, pepper, sugar, mustard and garlic clove.
2) Shake the White Wine French Dressing vigourously. Refrigerate till serving time.
3) Wash and dry the lettuce leaves in a salad dryer or over a paper towel.
4) Tear the leaves into bite-sized pieces. Transfer them into a plastic bag and place in the refrigerator.
5) Slice the onion and separate it into individual rings. Transfer the onion rings into a plastic bag and place in the refrigerator.
SERVING
6) Into a chilled salad bowl, add in the lettuce leaves and onion rings.
7) Take the White Wine French Dressing from the refrigerator. Pull out the garlic clove and discard. Shake the dressing once more.
8) Pour about 3/4 of the dressing over the salad.
9) Sliced the pitted avocado into 6 pieces. Place them over the salad greens.
10) Drizzle the remaining dressing on top of the salad.
11) Gently toss the salad.
12) Serve immediately on individual chilled plates.
Chef
