Ranch House Salad With Pecan Vinaigrette - cooking recipe

Ingredients

1 (8 ounce) package mixed salad greens
1 cup red cabbage, finely shredded
1/2 cup monterey jack cheese, shredded
1 tomatoes, cut into wedges
1 avocado, sliced
2 corn tortillas, cut into thin strips
vegetable oil
Pecan Vinaigrette
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

Preparation

Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens.
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.
Drizzle salads with Pecan Vinaigrette and top with tortilla strips.
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.