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Title: California Salad
Categories: Salad Vegetarian Fruit
Yield: 2 Servings
| READER'S DIGEST; APRIL 1994 | ||
| 2 | c | Alfalfa sprouts |
| 14 | oz | Artichoke hearts in water, -drained |
| 3 | Plum tomatoes, ripe | |
| 1 | Avocado, ripe | |
| 2 | tb | Grated parmesan cheese |
| 1/2 | c | Caesar salad dressing |
On a serving platter, spread alfalfa sprouts to an even layer. Cut artichoke hearts in half, or in quarters if they are large. Slice tomatoes. Arrange the artichokes and tomatoes on the sprouts. Cut avocado in half, remove the pit, peel, and slice. Arrange the avocado slices on the platter with the sprouts. Sprinkle the salad with cheese, drizzle it with dressing, and serve immediately.
SERVING SUGGESTION: If you prefer, substitute shredded lettuce for the alfalfa sprouts. Serve the salad as a starter on individual plates.
Preparation time: 15 minutes
Sylvia's comments: this is a nice idea that needed some improvement. I didn't find that the flavors of avocado and artichoke worked well together; I'd leave it out next time. I added a small can of sliced black olives, and some chunks of feta cheese would be nice, too.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com or 71511.2253@compuserve.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Candis Compton Date: 08-07-94 (19:18) The Lunatic Fringe Bbs (730) F-Homecook
From: Sylvia Steiger Date: 29 Apr 97 National Cooking Echo Ä
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