Shelly's Recipe

PECAN VINAIGRETTE SALAD WITH TORTILLA STRIPS

Category: Salad

1 (8 oz) pkg mixed salad greens
1 cup finely shredded red cabbage
1/2 cup 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 clove garlic, minced
1/2 tsp salt and pepper
2 tbsp dry sherry
1 cup olive oil
1/4 cup chopped pecans, toasted

Salad: Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange vegetables over greens. Pour oil into a skillet, about 1/2 inch deep; heat to 350. Fry tortilla strips in oil 1 minute or until crisp. Drain on paper towels. Drizzle salads with vinaigrette and top evenly with tortillas strips.

Vinaigrette: Process first 6 ingredients in a food processor until smooth. While motor is still running, gradually add oil in a slow steady stream until thickened. Stir in pecans.