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1 cup chopped walnuts
6 TBS balsamic vinegar
1/4 cup olive oil
1 1/2 tsp. asian (toasted) sesame oil
2 firm-ripe avocados, about 1 lb. total
3 quarts romaine lettuce, torn into bite-size pieces
2 cups diced tomatoes
2 cups thinly sliced mushrooms
1 cup thinly sliced red onion
1 can (3.8 oz.) sliced black ripe olives, drained
1/2 pound feta cheese, crumbled
1/2 cup slivered fresh basil leaves
In an 8 to 10-inch frying pan, stir or shake walnuts over medium-high heat until golden, about three minutes. Pour into a large bowl; add vinegar, olive oil and sesame oil.
Pit and peel avocados and cut into 1/2-inch chunks; add to bowl. Add lettuce, tomatoes, mushrooms, onion, olives cheese and basil; mix. Add salt and pepper to taste.
Source: Sunset magazine
(This recipe was contributed as part of a "Cook of the Week" feature.)