Ranch House Salad With Pecan Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This comes from Southern Living. Served at Bald Eagle Ranch in Bandera, Texas. I am still cleaning out my stash and wanted to save. It sounds wonderful. Ingredients:
1 (8 ounce) 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 tablespoons dijon mustard |
2 garlic cloves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons dry sherry (optional) |
1 cup extra virgin olive oil |
1/4 cup pecans, toasted and chopped |
Directions:
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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