Tomato and Avocado Salad Bowl
|French dressing||1⁄2 Cup (8 tbs)|
|Head of lettuce||1|
|Crumbled roquefort cheese||1⁄4 Cup (4 tbs)|
Wash and stem the tomatoes and cut into eighths.
Pour the French dressing over tomatoes and let stand 3/4 hour in the refrigerator.
Meanwhile, wash the lettuce, separate leaves and break into small chunks.
Cut avocado in halves, remove seed, peel and then cut into crescent slices.
Arrange lettuce in a salad bowl, cover with tomatoes, avocado slices and Roquefort cheese.
Pour French dressing from marinated tomatoes over top of salad and toss well before serving.