Saturday, June 5, 2010
Texas Toast Salad - Part 1 of Saturday Nights Dinner
This is a very hearty salad that allows you to choose from a variety of options for the toast, including frozen Texas toast, Texas toast croutons or toasted white bread seasoned with your favorite garlic herb butter combination. You pick your favorite lettuce variety and dressing however this really is tops with plain ol’ mayonnaise.
Frozen Texas Toast (3 slices) or equivalent crouton quantity
1/3 Cup Olive Oil Mayonnaise (leave the low-fat stuff in the fridge just this once)
¼ Cup Chile Sauce
¼ - ½ Tsp. Fresh Ground Peppercorns (to taste)
1 Avocado, pitted, peeled and sliced
6 Cups Torn Romaine Lettuce (or your favorite variety)
2 Medium Vine Ripe Tomatoes (chopped)
1. Preheat BGE or Oven to prepare toast, when baked, cut into 1” squares (or sub croutons)
2. Mix mayonnaise, Chile Sauce, Pepper and set aside.
3. In large salad bowl, toss tomatoes and lettuce, top with avocado slices and drizzle on the dressing mix.