This colorfully fresh combination makes the most of your late-summer produce. (Serves 6)
","edit_created":true,"id":10654,"legacy_id":"10000001968402","name":"Pasta and Salad Supper Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"pasta and salad supper menu","total_ratings_score":0,"updated_at":"2011-04-26T17:38:47-04:00","average_rating":0,"permalink":"pasta-salad-supper-menu-10000001968402","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* Combine 4 cups red leaf lettuce, 2 cups torn Bibb lettuce, 2 cups julienne-cut yellow bell pepper, 1 1/2 cups chopped peeled avocado, 1/3 cup coarsely chopped cashews, and 1/3 cup chopped green onions; toss gently. Combine 2 tablespoons white wine vinegar, 1 1/2 tablespoons fresh lime juice, 1 tablespoon extravirgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, stirring well. Drizzle vinegar mixture over lettuce mixture; toss gently.
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