The Riverhouse Salad
FoodDay
Makes 4 servings
1/2 ripe avocado
1 to 1-1/2 cups bottled ranch dressing
4 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
1 cup chopped red cabbage
1/2 cup shredded carrot
1/2 cup toasted coconut (see note)
1/2 cup croutons
1/2 cup canned mandarin oranges, drained
1/2 cup tiny cooked shrimp
Mash the avocado in a small bowl until smooth. Whisk in the ranch dressing until the mixture is smooth. Refrigerate until ready to serve.
To serve, place the romaine, iceberg, cabbage and carrot in a large chilled salad bowl. Toss to combine. Add the coconut, croutons, oranges and shrimp to the top of the salad. Slowly add the avocado ranch dressing, tossing until the salad is well-coated with dressing. Serve on chilled salad plates.
Note: To toast coconut, place on a baking sheet and bake in a preheated 325-degree oven for 15 to 20 minutes, or until lightly browned. Or heat coconut a dry skillet over medium heat until it starts to brown. Stir occasionally. Be careful not to burn.
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