Champagne Salad

I have the dang cutest friends in the world...I'm pretty sure of it.  One in particular I happen to be blessed to work with and have for several years.  Her name is Jill and she's responsible for this AMAZING recipe I keep stocked in the fridge all summer long.  Well, here's another one from her arsenal of delicious salads.  When I was pregnant and shoving fistfuls of Taco Cabana tortillas down my throat...followed by an insane volume of queso...Jill would bring the yummiest salads to eat for lunch.  Talk about feeling myself getting fatter as I watched her eat healthy :)  HA!!  In addition to mass amounts of Mexican fare, I also CRAVED salads and veggies.  Thank goodness because I'm sure that helped curb my staggering weight gain.  Anyhoo...I made Jill fork over the recipe so that I could make this anytime I needed to satisfy my craving...and I still eat it to this day!!!! 

 

CHAMPAGNE SALAD

2 avocados, cubed

2 tomatoes, cubed

Fresh mozzarella, cubed

Fresh basil, sliced into thin strips

Gerard's Champagne dressing

salt & pepper, to taste

 

The Players…

The Game Plan…

Combine avocado, tomato, mozzarella, & basil in a large bowl.  Top with dressing and toss to coat. 

I used to only be able to get this dressing at Kroger, but now I can get it at Target, too!!  Champagne dressing and cute skirts all in one shopping trip ;)  HA!

This salad is best served fresh, although I've made it at night & eaten it for lunch the next day.

  I  think it tastes best right after it's fixed...the avocados/tomatoes/mozzarella get a little soggy from the dressing and I like it when it's a little firmer.  Just a texture preference.  And the avocado get a little icky looking after a while.  I would definitely say that this can keep for about 24 hours, but after that you'll wanna make a fresh batch.  This is, hands down, one of my most FAVORITE salads!!  Perfect on it's own or as an accessory to a bigger meal :)  I'm off to make some more now!!!  YUM!!!