"We have a pitch-in lunch at work once a month," writes Dawn McKnight of Zionsville, Indiana, "and this easy, garden-fresh salad has made several popular appearances."
- 2-1/2 cups torn mixed salad greens
- 1 cup cherry tomatoes
- 1 medium ripe avocado, peeled and sliced
- 1/4 cup real bacon bits
- 2 tablespoons canola oil
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- Divide the greens, tomatoes and avocado among four salad plates; sprinkle with bacon. In a small bowl, whisk the remaining ingredients. Drizzle over salads. Yield: 4 servings.
Originally published as Avocado Tomato Salad in Simple & Delicious July/August 2008, p23
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