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Ingredients

• 4 teaspoons  sherry wine vinegar
• 3/4 teaspoon  ground cumin
• 1/4 cup  extra-virgin olive oil
• 1/8 teaspoon  salt
• 1/8 teaspoon  freshly ground black pepper
• 2 medium heads  red leaf lettuce, torn (12 cups)
• 3 medium  seedless tangerines, peeled and sectioned
• 1 medium  red onion, thinly sliced
• 2 medium  avocados, halved, seeded, peeled, and cut into chunks
• 8 tablespoons  Cumin-Roasted Pumpkin Seeds (see Recipe Center)

Description

A Cumin-scented Sherry Vinaigrette Sets Off A Harmony Of Flavors And Textures In This Colorful Vegetable Salad.

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