SALAD:

1 sm. head iceberg lettuce, sliced
8 oz. Romaine, sliced
1 med. red onion, sliced
1/2 lg. unpeeled cucumber, split lengthwise, seeded and sliced
1 lg. tomato, cored, halved and sliced
6 oz. Cheddar cheese, chilled and shredded
1 lg. avocado, peeled, halved, pitted and cubed
2 tsp. fresh lime juice
1 (5 3/4 oz.) can pitted colossal black olives, drained

VINAIGRETTE:

1/2 c. parsley leaves
1/4 c. red wine vinegar
2 tsp. sugar
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin powder
Cayenne pepper
3/4 c. oil (preferably safflower)

SALAD: Layer first 6 ingredients in order given in large salad bowl (preferably glass). Sprinkle avocado with lime juice and toss gently. Mound in center of salad and garnish with olives. Toss salad with vinaigrette at serving time.

VINAIGRETTE: Mince parsley in food processor using on/off turns. Add vinegar, sugar, salt, chili powder, cumin and cayenne pepper and mix 3 seconds. Add oil and mix well. Remove and set aside.