Cindy's note: This is taken from the Colorado Cache Cookbook, but my aunt has added her own special touches.

Dressing:
5 T. oil (mix olive and vegetable)
3 T. vinegar (1 balsamic, 2 white wine)
1 clove garlic, crushed
1 scallion, finely chopped
1/2 t. salt
1/4 t. Beau Monde seasoning
Dash pepper
Dash paprika
Generous pinch oregano

Place all ingredients in jar. Shake well to mix. Chill at least 1 hour. Makes 1/2 cup, and doesn't keep well.

Salad
Assortment of lettuces: Bibb, Red Leaf and Romaine work well
A good tomato
Scallions
Avocado, sliced
2 clementines, cut into segments and seeded
Mushrooms
Homemade croutons (see below)

Toss all ingredients with dressing.

To make croutons, melt 1/2 stick of butter, a slug of oil and some chopped garlic in a saute pan. Add some handfuls of cubed bread, crusts removed, and cook for 5 minutes. Bake on cookie sheet in 350 degree oven until brown.

Categories: Appetizers/Salads
October 03, 2004