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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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You can toss together Mrs. William Ellermeyer's salad in just a few minutes. It truly represents my state, since avocados and almonds are grown in such abundance here, she notes from Walnut Creek, California. Ingredients:
1/2 cup olive oil |
2 tablespoons white vinegar |
2 tablespoons lemon juice |
1/4 to 1/2 teaspoon salt |
1/4 teaspoon ground mustard |
1/4 teaspoon paprika |
salad: |
1 bunch romaine, torn |
1 medium ripe avocado, diced |
4 green onions with tops, sliced |
1/4 cup slivered almonds, toasted |
1/4 cup crumbled blue cheese |
dash seasoned salt |
Directions:
1. In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the salad ingredients; drizzle with dressing. Serve immediately. Yield: 6 servings.
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