Field of Greens Salad with Pepita Vinaigrette Dressing - California Avocados

Ingredients

• 1 Tbsp. Extra virgin olive oil
• Toasted Pepitas
• 1/3 cup raw Davis Lewis Orchards pepitas
• 1/2 tsp. salt
• 1 Tbsp. freshly squeezed lemon juice
• Pepita Vinaigrette Dressing
• 1/4 cup Extra virgin olive oil
• 2 Tbsp. freshly squeezed lemon juice
• 1/2 lemon, zest only
• As needed Salt to taste
• As needed Freshly ground black pepper, to taste
• As needed One-half batch, toasted pepitas (see above)
• Toast and Avocado/Blue Cheese Spread
• 1 ripe, Fresh California Avocado peeled, seeded and halved
• 3 oz. Litehouse® blue cheese
• 6 slices sourdough bread, toasted
• 1 medium Tasti-Lee® tomato, thinly sliced
• Salad
• One-half batch, toasted pepitas (see above)
• 1 firm-ripe, Fresh California Avocado, peeled, seeded and sliced
• 2 medium Tasti-Lee® tomatoes, cut in small wedges