Ingredients

• 1 (8 ounce) package mixed salad greens
• 1 cup red cabbage, finely shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tomatoes, cut into wedges
• 1 avocado, sliced
• 2 corn tortillas, cut into thin strips
• vegetable oil
• 1/4 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 2 garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons dry sherry (optional)
• 1 cup extra virgin olive oil
• 1/4 cup pecans, toasted and chopped

Instructions

1. Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens.

2. Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. Fry tortilla strips in hot oil until crisp, about 1 minute. Drain on paper towels.

3. Drizzle salads with Pecan Vinaigrette and top with tortilla strips.

4. For dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. Turn blender on high and add olive oil gradually in a slow, steady stream until thickened. Stir in the pecans.