Mexican Salad w/Avocado Dressing

I have eaten a terrific salad at On the Border Mexican Restaurant and ever since, I have tried making a salad to mimic that. Finally I found this Rachel Ray's recipe and I have tried adapting the recipe based on the ingredients that I have at home.

2-3 Roma tomatoes, chopped
1 Red Onion, chopped
1 Bunch Romaine Lettuce, Chopped
1/2 cup Mexican Cheese
1/2 of Avocado, cubed

Dressing

1 ripe Avocado, chopped
Juice from 3 lemons
3 tbsps Cilantro Leaves, chopped
1 tsp salt
3 tbsps water
3 tbsps Extra virgin olive oil

Dressing-
Blend all the ingredients in a blender until smooth

To make the Salad-

Arrange the lettuce and layer the onions, tomatoes and avocado
Sprinkle cheese



Have fun,
Shri

Pomodoro Sauce

With my daughter asking me for Pasta almost every other night, I wanted to make Pomodoro sauce in the home, the semi home made version.

I adapted from Dave Lieberman's recipe

5 tablespoons Olive Oil
8 garlic cloves (The original recipe calls for 12)
6(28 ounce) cans chopped tomatoes
2 1/2 tsps sugar (I thought this made such a difference in the taste)
1 tsp Italian Seasoning

• Heat the olive oil in a pan on medium heat
• Add the garlic and cook till it is fragrant. Do not brown it, it gives you a bitter taste
• Add the tomatoes and the Italian seasoning and simmer it for about 15 to 20 min
• Add the sugar and season with salt
• Serve over any cooked pasta

Love,
Shri