Sierra Salad - cooking recipe

Ingredients

1 c. walnuts, chopped
6 Tbsp. balsamic vinegar
1/4 c. olive oil
1 1/2 tsp. Asian (toasted) sesame oil
2 firm-ripe avocados (about 1 lb. total)
3 qt. bite-size pieces, rinsed, crisped romaine lettuce
2 c. firm-ripe tomatoes, diced
2 c. mushrooms, thinly sliced
1 c. red onion, thinly sliced
1 (3.8 oz.) can sliced black ripe olives, drained
1/2 lb. Feta cheese, crumbled
1/2 c. slivered fresh basil leaves
salt and pepper to taste

Preparation

In an 8 to 10-inch frying pan over medium-high heat, add walnuts. Stir or shake frequently until golden, about 3 minutes. Pour into a large bowl; add vinegar, olive oil and sesame oil. Pit and peel avocados. Cut into 1/2-inch chunks and add to bowl.
Add lettuce, tomatoes, mushrooms, red onion, olives, cheese and basil. Mix and add salt and pepper to taste.
Makes 8 servings.