1 tbsp. red wine vinegar
2 tsp. Dijon style mustard
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. fresh lemon juice
1/4 tsp. white pepper
1 clove garlic, pressed
1 1/2 tsp. olive oil
3 tbsp. salad oil
3 med. tomatoes
1 lg. ripe Avocado
Any soft leaf lettuce

In a small bowl mix vinegar, mustard, salt, oregano, lemon juice, pepper and garlic. Using a whisk gradually stir in olive oil and salad oil until well blended. Refrigerate dressing until you serve the salad. Cut tomatoes in slices, cut Avocado in half, remove pit. Peel and cut in slices. Lightly toss Avocados, tomatoes and dressing. Serve over a bed of lettuce. Yields: 8 servings.