Ranch House Salad With Pecan Vinaigrette

This comes from Southern Living. Served at Bald Eagle Ranch in Bandera, Texas. I am still cleaning out my stash and wanted to save. It sounds wonderful.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 (8 ounce) package  mixed salad greens
• 1  cup red cabbage, finely shredded
• 1⁄2 cup monterey jack cheese, shredded
• 1  tomatoes, cut into wedges
• 1  avocado, sliced
• 2  corn tortillas, cut into thin strips
•  vegetable oil

• Pecan Vinaigrette

• 1⁄4 cup white wine vinegar
• 2  tablespoons Dijon mustard
• 2  garlic cloves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons dry sherry (optional)
• 1  cup extra virgin olive oil
• 1⁄4 cup pecans, toasted and chopped

Directions

1. Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens.
2. Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. Fry tortilla strips in hot oil until crisp, about 1 minute. Drain on paper towels.
3. Drizzle salads with Pecan Vinaigrette and top with tortilla strips.
4. For dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. Turn blender on high and add olive oil gradually in a slow, steady stream until thickened. Stir in the pecans.