Lettuce and Avacado Salad Recipe

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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens and Avacado Melon-Tomato Salad 2005 Sauvignon Blanc 2005 Glissando	Lettuce and Avacado Salad
	This was the salad we served most often, always after the main course. We had salad every single night. Marino loved it and Marian considered it a necessary feature of a healthy and well balanced diet. 3 heads, romaine lettuce (hearts and tender leaves only) 2 ripe avocados 1/2 large white onion, thinly sliced 1/2 cup, Sonoma County vinaigrette 3/4 cup cecci (Garbanzo) beans (optional)
	Wash lettuce well, tear into 2" segments, and drain in colander. Add lettuce to large salad bowl. Peel and dice avocados, and break apart the thin onion slices into rings, and add to salad bowl along with beans. Add dressing Refrigerate for 15 minutes before serving. Add grated Parmesan cheese and ground black pepper to taste. Serves 12 as after-dinner salad. Note: A number of other ingredients can be added to this salad: tomatoes, cucumbers, marinated roasted peppers, and thinly shredded red cabbage were often used, when served after dinner. If served as a second course, croutons, red kidney beans, small boiled potatoes, or hearts of asparagus might be used. Sometimes Marian added peeled slices of grapefuit for a delightful effect. *Enjoy with our 2005 Sauvignon Blanc.*

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