Symphony Splash Salad - cooking recipe

Ingredients

SALAD
3/4 cup blueberries
2 cups strawberries, thickly sliced
1 avocado, peeled and chopped
1 head romaine lettuce, torn into bite sized pieces
1 (8 ounce) can water chestnuts, drained
1/2 cup pecan pieces, toasted
DRESSING
2 tablespoons balsamic vinegar
1 tablespoon vegetable oil
1/3 cup minced shallot
salt and pepper

Preparation

Mix the dressing ingredients together and set aside.
Place salad ingredients in a large serving bowl and toss gently with dressing.
I usually double or triple dressing (not the shallots though)and serve additional dressing on the side.