Texas Pecan-and-Avocado Salad
Marilyn Paterson
ingredients
- 1 head Bibb lettuce
- 2 avocados, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup chopped toasted pecans
- Tangy Dijon Dressing
- Preparation
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
directions
1. Arrange lettuce leaves on a serving platter. Top evenly with avocados and bell pepper slices; sprinkle with pecans. Drizzle with desired amount of dressing.
Dressing:
1. Whisk together all ingredients. Store in an airtight container in the refrigerator up to 1 week.
Source: SL - July 2006
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