2. Increase heat to medium-high. When pan is hot, but not smoking, add capers and saut?© for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels.

3. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.

4. Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons.

5. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly.

6. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil.

7. Sprinkle with capers and serve immediately.

Homemade Croutons

Ingredients

3 Tbsp. extra virgin olive oil 4 slices crusty whole wheat bread, torn into small pieces Salt, to taste Freshly ground black pepper, to taste

Instructions

1. Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning.

2. Saut?© over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes.

3. Remove from heat.

Vinaigrette

Ingredients

1/2 cup extra virgin olive oil 2 Tbsp. apple cider vinegar 1 lemon, juiced 2 tsp. spicy Dijon mustard 2 cloves garlic, crushed or minced Salt, to taste Freshly ground black pepper, to taste

Instructions

1. In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.

2. Whisk vigorously to combine. Refrigerate.

Cracked Black Pepper Oil

Ingredients

2 Tbsp. coarsely ground black pepper 1 tsp. salt 1/2 cup extra virgin olive oil 2 Tbsp. freshly squeezed lemon juice

Instructions

1. In a small bowl, whisk together all of the ingredients. Reserve.

Nutrition Information Per Serving: Calories 610; Total Fat 53 g (Sat 9 g, Trans 0 g, Poly 5.4 g, Mono 37.3 g); Cholesterol 20 mg; Sodium 500 mg; Total Carbohydrates 25 g; Dietary Fiber 7 g

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipes created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. ?© 2010, Mary Sue Milliken and Susan Feniger.

SOURCE California Avocado Commission