The winner of my giveaway is… Ronda!
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I’ve been making this one salad on and off for the past couple of weeks, and I wanted to share it with you. The base is just mixed greens, or you can use whatever type of leafy vegetable you like. For the ‘mix-ins’ (mix-ins is an ice cream term, isn’t it? What do you call those other salad ingredients again?), I’ve done a couple of different combinations, but both contain avocado. I love avocado, even after that unfortunate avocado incident that ended up with me in the ER, but that’s a story for another day.
Combination 1: Mixed baby greens, avocado (cut into chunks, not slices), chopped tomatoes, almonds, chopped canned artichokes, ground black pepper.
Combination 2: Mixed baby greens, avocado chunks, chopped canned artichokes, olives, crushed purple tortilla chips (from Trader Joe’s), soft-boiled egg, ground black pepper.
What really makes this salad is the dressing, which I first tasted at Tomi‘s house. The recipe is from allrecipe.com, and you can find it here: I left out the celery salt, and subbed in olive oil and balsalmic vinegar for canola oil and white vinegar.
Hope you’re all having a very good Friday, and let me know if you try this salad!