California Vineyard Salad

1-1/2 qt. ea. (14 oz. total) torn romaine and iceberg lettuce
3 cup grapes
1/2 cup ea. julienne sweet red and yellow peppers
1 med. avocado, peeled and cubed
Lemon dressing
Grated Parmesan cheese

Lightly toss lettuce, grapes, peppers and avocado with Lemon Dressing. Serve on six salad plates. Pass grated Parmesan cheese.

Makes 6 servings.

Lemon Dressing:
Combine 1/4 cup lemon juice, 1 teaspoon Worcestershire sauce, 1 small clove crushed garlic, 3/4 teaspoon salt, 1/2 teaspoon each crushed basil and sugar, 1/4 teaspoon coarsely ground black pepper and 1/8 teaspoon bottled hot pepper sauce; gradually stir in 1/3 cup olive oil until blended.

Makes about 1/2 cup.

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Cajun Country -- New Iberia, Louisiana