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Cheddar, Avocado and Tomato Salad

Contributed by: News Canada

Add a little intrigue to your dinner salad (NC) - Sure a simple vinaigrette enjoyed over crisp greens is nice. But winter salads demand some savoury indulgence heaped on them every once in a while. Here's just one way to add a whole lot of "wow" to your next salad courtesy of the olive oil experts at Bertolli (


    Cheddar, Avocado and Tomato Salad with Roasted Garlic Parmesan Dressing
  • Dressing:

    • 1/4 cup shallot vinegar (50 mL)1 tsp salt (5 mL)
    • 1 whole garlic bulb, roasted, cooled and squeezed to extract the bulbs (1)
    • 1/4 cup each toasted pine nuts, grated Parmesan, minced basil leaves (50 mL)
    • 1/4 tsp ground black pepper (1 mL)
    • 1 cup Bertolli Extra Virgin Olive Oil (250 mL)

  • Salad:

    • 2 large handfuls mixed salad greens (2)
    • 3/4 cup shredded, aged Cheddar cheese (175 mL)
    • 2 avocadoes, peeled, cored, cut in to wedges (2)
    • 2 large tomatoes, cut into wedges (2)



Place all ingredients in a medium glass jar with a tight-fighting lid. Shake well and serve. Refrigerate leftover dressing. Makes 1 1/2 cups (375 mL).


Divide greens among four salad plates. Top with cheese, avocados and tomatoes. Drizzle with Roasted Garlic and Parmesan Dressing to taste.

Serving Size: Makes 4 Servings

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