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Winter Avocado Salad

 
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Sesame Dressing:
1/3 to 1/2 cup vegetable oil
1/4 cup toasted sesame seed
1/4 cup wine vinegar
1 small garlic clove
1 teaspoon Dijon mustard
Salt, freshly ground black pepper

Salad:
2 heads Bibb or Boston lettuce,
separated into leaves
2 ripe avocados, peeled, pitted,
sliced in thin strips, and
rubbed with lemon juice
6 fresh mushrooms, stemmed and sliced
3 small green onions, minced
1/2 cup canned white corn, well drained
1/3 cup coarsely chopped cashews
Cherry tomatoes (garnish)

For the dressing:  Combine all ingredients in food processor or blender
and mix until smooth. Transfer to jar with tight-fitting lid and refrigerate.
Let stand at room temperature 1 hour before using.
For the salad:  Arrange lettuce leaves decoratively on 6 individual salad plates. Fan avocado slices evenly over lettuce. Sprinkle slices with mush-rooms, green onion, corn and cashews. Cover and refrigerate. Just before serving, sprinkle each salad lightly with dressing. Garnish with
cherry tomatoes.
 

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