Recipe

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• 1 (8 oz) 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 white wine vinegar
• 2 tbsp dijon mustard
• 2 garlic cloves
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp dry sherry (optional)
• 1 cup extra virgin olive oil
• 1/4 cup pecans, toasted and chopped

• 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.