Broccoli Salad

Broccoli Salad
Dressing
1 cup canola oil
1/3 cup white or red vinegar
1 tablespoon dry mustard
1 1/2 teaspoons Worcestershire sauce
1 whole garlic clove
1/2 cup Parmesan cheese
1/4 cup sugar
1/2 teaspoon paprika
4 drops hot pepper sauce sauce
Salad
8 ounces fresh broccoli florets
1 pint cherry or grape tomatoes
1 large cucumber
1 medium shallot
1 ripe avocado
4 ounces shredded cheddar cheese
Prepare dressing a day in advance so flavors have time to blend. In a small bowl combine the oil, vinegar, mustard, Worcestershire, garlic, Parmesan, sugar, paprika and hot pepper sauce. Seal with plastic wrap and refrigerate.
Cut broccoli florets, tomatoes and cucumber into bite-size pieces. Slice shallot and pull apart into rings. Peel and chop avocado into bite-size pieces. Put all vegetables into a large bowl. Add cheddar cheese and toss with dressing. Chill until ready to serve.
Serves eight.
Cook's note: This salad is best when made one hour before serving so the vegetables can marinate in the dressing.
Nutrition values per serving: 418 calories, 38 g fat, 13 g carbohydrates, 3 g fiber, 8 g protein, 20 mg cholesterol, 236 mg sodium.