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  • 2 large ripe avocados
  • 1 cup sour cream
  • 1 cup light cream
  • 1 tablespoon grated onion
  • 1 dash cayenne
  • 1 teaspoon salt
  • 2 garlic cloves, crushed
  • 2 tablespoons lemon juice
  • 4 heads Bibb or Romaine lettuce (torn into bite-size pieces)
  • 16 crispy cooked thick bacon


  1. To prepare the dressing, place all ingredients in a blender or food processor and blend until smooth. Cover tightly with plastic wrap and refrigerate a few hours.
  2. To prepare salad, place the ice cold lettuce into cold bowls, add a 1 or 2 tablespoons of dressing and crisscross two pieces of bacon on top.
Recipe by Sally Stich. 

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The recipe was originally published as Del Frisco-Style Salad with Avocado Dressing on

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