Serves: 4
Total Calories: 524

1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup honey
1/2 cup chopped onion
4 teaspoons Tabasco
salt and pepper to taste
6 cups assorted salad greens, bite-size pieces
2 cups curly endive, bite-size pieces
8 ounces smoked turkey, diced
2/3 cup crumbled blue cheese
2/3 cup toasted and chopped pecans
1 avocado, peeled, pitted, and diced

In a blender, purée oil, vinegar, honey, onion, and tabasco. Season dressing to taste with salt and pepper. Rinse and dry greens in salad spinner. Greens have to be as dry as possible for dressing to adhere. In a large bowl, combine greens and endive and toss with enough dressing to coat. Add remaining ingredients and drizzle with more dressing. Toss gently. May be made up to 4 hours ahead.

Nutritional Facts:

Serves: 4
Total Calories: 524
Calories from Fat: 395

More Recipes from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook:
Romaine, Grapefruit, and Avocado Salad
Mardi Gras Salad
Almond Orange Garden Salad
Feta Cheese, Apple & Spiced Pecan Salad
Summer Sunrise Melon and Spinach Salad
Christmas Salad Supreme
Sunny Fruit Fiesta
Fresh Fruit Salad à la Watermelon
Wedding Bell Pear Salads
Slice of the South Salad
Green Bean Tossed Salad
Marinated Zucchini and Mozzarella Cheese Salad
Asparagus Vinaigrette
Cucumber and Onion Salad
Cucumber Salad
Nutty Broccoli Salad
Pat’s Cauliflower Salad
Always Requested Cornbread Salad
White Potato Salad
Southern-Style Potato Salad
Gourmet Chicken Salad with Fresh Peaches
Exotic Symphonic Chicken Salad
Chicken Salad in a Cream Puff
Smoked Turkey, Pecan, and Blue Cheese Salad
Potato Chip Taco Salad
Tuna on a Shoestring
Hot Shrimp-Avocado Salad
Bacon, Lettuce and Tomato Salad
Sweet and Sour Pasta Salad
Bow Tie Spinach Salad
Coleslaw Soufflé Aspic
Ritz Cracker Slaw