Recipe: Crisp Spring Greens and Avocado with Creamy Tomato Dressing

Crisp Spring Greens and Avocado with Creamy Tomato Dressing
rec.food.recipes/Dancer (1999)
Makes 4 to 6 servings

4 to 6 cups torn crisp mixed greens of choice, cleaned and dried
4 to 6 green onions, thinly sliced (include some green part)
1 to 2 firm ripe medium tomato(es), cored and cut into think wedges or sliced
1 firm ripe avocado, peeled, seed removed, immediately sprinkled with lemon juice and cut into think slices or medium-size pieces (Optional)
Crumbled blue or Roquefort cheese for garnish, at room temperature (Optional)
Crisp toasted croutons for garnish (Optional)
Creamy Tomato Dressing, as desired

Prepare greens, store in a sealed airtight plastic bag in the refrigerator until ready to serve. Arrange greens in individual salad bowls or on individual salad plates, dividing evenly. Top each with sliced green onions and tomato wedges or slices. Garnish each with crumbled blue or Roquefort cheese and/or crisp croutons, if desired. Pass Creamy Tomato Dressing.

CREAMY TOMATO DRESSING

1/2 cup commercial tomato soup, undiluted
6 Tablespoons cider vinegar
3 Tablespoons sugar or to taste
1 Tablespoon commercial tomato-base chili sauce or catsup
1 1/2 teaspoons Worcestershire sauce
1/2 to 1 teaspoon balsamic vinegar (Optional)
1/2 teaspoon minced peeled onion
1/2 teaspoon minced peeled garlic
1/2 teaspoon prepared mustard
1/4 teaspoon paprika
2 to 3 drops hot pepper sauce or to taste (Optional)
3/4 cup salad oil (canola, corn safflower, or a combination) (SEE NOTE)
Salt and freshly ground black pepper to taste

Combine the first 9 to 11 ingredients together in a blender container. Cover and blend at medium speed for 30 seconds; uncover and with the motor at low speed, gradually add oil, blending until mixture is smooth and completely mixed. Season with salt and pepper to taste. Cover and increase motor speed to high; beat for 30 seconds. Store, tightly sealed, in an airtight glass container or jar in the refrigerator for up to two weeks.

NOTE: May use about 1/4 to 1/3 cup extra virgin olive oil and 1/3 to 1/2 cup other salad oil, if desired. The flavor of 3/4 cup olive oil is too intense for this dressing.

VARIATION: May add 1/2 crumbled blue or Roquefort cheese to prepared dressing, if desired. Or, may add 1/2 cup crumbled cheese to dressing mixture while beating and then stir in 1/2 cup crumbled cheese after preparation, if desired.