Ingredients

2-3 avocados
2 pounds large shrimp, peeled and cooked
2 cups salad oil
1 cup cottage cheese
1/2 medium onion, chopped
1/2 cup plus 2 tablespoons white vinegar
Juice of 1 lemon
1 clove garlic
1 teaspoon peppercorns
1/4 teaspoons cayenne pepper
1 bunch spinach
1 head romaine
1 head iceberg lettuce
1 pound bacon, cut in thin strips and fried crisp

Directions

Peel and slice the avocados and place in a large bowl with the shrimp.

In an blender combine the oil, cottage cheese, onion, white vinegar, lemon juice, garlic, peppercorns and cayenne pepper. Pour over the avocados and shrimp; gentle mix. Cover and refrigerate overnight. Wash the greens thoroughly and shake well. Wrap the greens in a well-dampened kitchen towels. Refrigerate overnight.

When ready to serve, tear the crisp greens into bite-size pieces and combine with the avocados, shrimp and dressing. Toss lightly. Sprinkle crisp bacon bits over the top. Serves 8-10.

Each serving contains 555 calories; 44 gm fat; 662 mg sodium; 236 mg cholesterol.