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| Avocado Salad with White Wine Vinaigrette |
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1 cup olive oil |
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¼ cup white wine vinegar |
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2 teaspoons coarse-grained mustard |
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¼ teaspoon salt |
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2 shallots, peeled |
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2 Hass avocados, pitted, peeled and chopped |
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1 ½ cups croutons |
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½ cup firmly packed Bibb lettuce leaves |
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2 tomatoes, rinsed, dried and chopped |
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1 celery stalk, rinsed, dried and sliced |
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To prepare vinaigrette, process oil, vinegar, mustard, salt and shallots in a blender until smooth, stopping once to scrape down the sides. |
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In a large bowl, combine chopped avocado, croutons, lettuce, tomatoes and celery. |
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Toss with vinaigrette and serve immediately. |
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