"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Texas Pecan and Avocado Salad Recipe

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This recipe for Texas Pecan and Avocado Salad, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Haynes
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head Bibb lettuce
2 avocados, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 c. chopped toasted pecans

Tangy Dijon Dressing:
1/3 c. olive oil
2 T. lemon juice
2 T. water
1 T. sugar
2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. pepper

Directions:
Directions:
Dressing: Whisk together all ingredients. Store in an airtight container in the refrigerator up to 1 week. Salad: Arrange lettuce leaves on a serving platter. Top evenly with avocados and bell pepper slices; sprinkle with pecans. Drizzle with desired amount of dressing.

 

 

 

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