11/02/2015 Sonoran Salad

Sonoran Salad

Recipe Courtesy of Cindy Schumacher

1 large head romaine lettuce, finely chopped or shredded
1 large tomato, chopped
1 medium red onion, chopped
3 ounces blue cheese crumbled
6 slices bacon fried and crumbled
1 large avocado, chopped
(Other options are black olives, green olives, peppers, artichoke hearts, fresh mushrooms)

Dressing:
¾ cup vegetable oil
¼ cup vinegar
1 clove garlic, minced
1 ½ teaspoon salt
6 teaspoons sugar
Pepper to taste

Combine dressing ingredients in a jar and shake well.
Place romaine on bottom of a bowl.
Chop all vegetables in uniform size.
Arrange each vegetable in a colorful row on top of the lettuce.
Add dressing just before serving and toss.