• 1 head of Romaine
• 1/3 cup of olive oil with about 3 cloves of garlic pressed into it (or cut, or whatever)
• 3 tbsp of regular red vinegar
• Lots of Worcester sauce (probably about 5-6 healthy shakes of the bottle)
• 1 lemon, cut in half and squeezed into the salad
• Salt
• Pepper
• Parmasean cheese

Chef’s Notes:
Everything can go in all at once, though I basically put it in in the order I wrote it out for you. I wait and put the cheese on last minute so it doesn’t get super soggy. And yes, it goes very well with lasagna—any Italian food, actually.

Strawberry ~ Avocado Salad: Intercourses Cookbook

Ingredients:

• 1/4 cup olive oil
• 1/4 cup rasberry balsalmic vinegar
• 1 1/2 tablespoons sugar
• 1/4 teaspoon hot sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon cinnamon
• 1 head romaine, torn into bite-sized pieces
• 1/2 (11 ounce) can mandarin oranges, drained
• 1 cup strawberries, stemmed and quartered
• 1/2 cup sliced red onion (about 1/2 small onion)
• 1/4 cup coarsely chopped toasted pecans
• 1/2 avocado, sliced

Directions:

1. Combine the olive oil, vinegar, sugar, hot sauce, salt, pepper, and cinnamon in a jar. Shake well and refrigerate for 2 hours.
2. Combine the romaine, oranges, strawberries, onion, pecans, and avocado in a large bowl.
3. Toss with half the dressing; toss well. Serve with the remaining dressing.