Makes 6 servings. Avocado adds a touch of California to a classic chef salad.

VINAIGRETTE:

1/3 c. oil
1/4 c. red wine vinegar
1 tbsp. capers, drained & chopped
1/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. garlic powder
1/8 tsp. dry mustard

SALAD:

2 c. chopped red leaf or other lettuce
1 c. chopped watercress
1/2 c. thinly sliced mushrooms
1/2 c. pitted black olives
1 c. croutons
1 avocado, seeded, peeled & cubed
2 hard cooked eggs, sliced
4 oz. Swiss cheese, julienned
12 oz. cooked ham, turkey and/or roast beef, julienned

To make vinaigrette, combine oil, vinegar, capers, salt, paprika, garlic powder and mustard in jar with tight-fitting lid. Shake vigorously. Chill, covered, until ready to serve.

For salad, combine lettuce, watercress, mushrooms, olives and croutons in large bowl. Toss lightly to mix. Arrange avocado and eggs on top of salad. Top with Swiss cheese and meat. Just before serving, shake dressing, pour over salad and toss.