Ranch House Salad with Pecan Vinaigrette

1 (8-ounce) package mixed salad greens

1 cup finely shredded red cabbage

½ cup (2 ounces) shredded Monterey Jack cheese

1 tomato, cut into wedges

1 avocado, sliced

Vegetable oil

2 corn tortillas, cut into thin strips

Pecan Vinaigrette

PECAN VINAIGRETTE

¼ cup white wine vinegar

2 tablespoons Dijon mustard

2 garlic cloves

½ teaspoon salt

½ teaspoon pepper

2 tablespoons dry sherry (optional)

1 cup olive oil

¼ cup chopped toasted pecans

Divide the salad greens evenly among four salad plates. Top each with the cabbage and cheese. Arrange the tomato wedges and avocado over the greens. In a small skillet on medium-high heat pour the oil to a depth of ½-inch. Heat the oil to 350°. Fry the tortilla strips in the hot oil for 1 minute or until crisp. Drain on paper towels. Drizzle each salad with Pecan Vinaigrette. Top evenly with tortilla strips.

For the pecan vinaigrette: In a blender process the white wine vinegar, Dijon mustard, garlic, salt, pepper, and sherry, if desired, until smooth. Stop to scrape down the sides. Turn the blender on high and gradually add the oil in a slow, steady stream until thickened. Stir in the pecans.

YIELD: 4 SALADS AND 1¼ CUPS VINAIGRETTE