Cheddar, Avocado and Tomato Salad with Roasted Garlic Parmesan Dressing

[cappuccino]

Dressing:

1/4 cup shallot vinegar (50 mL) 1 tsp salt (5 mL)

1 whole garlic bulb, roasted, cooled and squeezed to extract the bulbs (1)

1/4 cup each toasted pine nuts, grated Parmesan, minced basil leaves (50 mL)

1/4 tsp ground black pepper (1 mL)

1 cup Bertolli Extra Virgin Olive Oil (250 mL)

Salad:

2 large handfuls mixed salad greens (2)

3/4 cup shredded, aged Cheddar cheese (175 mL)

2 avocadoes, peeled, cored, cut in to wedges (2)

2 large tomatoes, cut into wedges (2)

Dressing

Place all ingredients in a medium glass jar with a tight-fighting lid. Shake well and serve. Refrigerate leftover dressing. Makes 1 1/2 cups (375 mL).

Salad

Divide greens among four salad plates. Top with cheese, avocados and tomatoes. Drizzle with Roasted Garlic and Parmesan Dressing to taste. Serves 4.

-News Canada