Ranch House Salad With Pecan Vinaigrette

• 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
• Pecan Vinaigrette
• 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

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.

red cabbage, monterey jack cheese, tomatoes, avocado, corn tortillas, vegetable oil, vinaigrette, white wine vinegar, mustard, garlic, salt, black pepper, sherry, extra virgin olive oil, pecans

Taken from www.food.com/recipe/ranch-house-salad-with-pecan-vinaigrette-345777 (may not work)