1 tbsp. red wine vinegar
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. lemon juice
1/4 tsp. white pepper
1 clove garlic, minced or pressed
1 1/2 tsp. olive oil
3 tbsp. salad oil
3 med. tomatoes
1 lg. ripe avocados
Butter lettuce or soft leaf lettuce

1. In a small bowl mix vinegar, mustard, salt, oregano, lemon juice, pepper and garlic. Using fork stir in olive oil and salad oil until well blended and slightly thick.

Note: This much can be done ahead, covered and refrigerated to blend flavors; blend well with fork before using.

2. Peel tomatoes and cut lengthwise in 1/3 inch slices. Cut avocado in half, remove pit, peel and cut 1/3 inch slices. Lightly mix tomatoes, avocado slices and dressing.

3. Serve at once in lettuce lined bowl or atop lettuce leaves on individual salad plates.