| previous | next |
Title: California Sliced Vegetable Salad
Categories: Salad
Yield: 6 Servings
| 2 | Avocados; peeled and sliced | |
| 2 | Tomatoes; cored & sliced | |
| 1 | md | Red onion; thinly sliced |
| Dressing: | ||
| 1/3 | c | Vegetable oil |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Dried basil; crumbled |
| 1 | ts | Salt |
| 1/2 | ts | Sugar |
| 2 | tb | Fresh parsley; minced |
1. Arrange avocado, tomato, and onion slices alternately on shallow platter, one slice overlapping the next.
2. Combine oil, Worcestershire sauce, lemon juice, basil, salt and sugar in jar, shake well. Pour over vegetables, cover, refrigerate one hour. Sprinkle with parsley just before serving.
NOTES : This is a wonderful salad! Great for when those lovely avocados
come into season. Note: Be sure to buy the rough-skinned Haas avocados; the
smooth-skinned green avocados are horrid and I personally think the growers
should be required to till under their orchards! :) MC formatted 2/1/97 by
MsRooby@msn.com Posted to MM-Recipes Digest V4 #3 by Glen Hosey
Recipe by: Lea & Perrins pamphlet, circa 1980
previous next