Ingredients
3/4 cup extra virgin olive oil1/4 cup red wine vinegar4 teaspoons sugar2 garlic cloves, minced1 teaspoon salt1 teaspoon Dijon mustardSALAD:1 bunch romaine, chopped (about 12 cups)3/4 pound bacon strips, cooked and crumbled3 medium tomatoes, chopped1 medium red onion, halved and thinly sliced3 medium ripe avocados, peeled and cubed2 tablespoons lemon juice1 cup crumbled Gorgonzola or feta cheese
Preparation
Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving.
In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.
