INGREDIENTS

INSTRUCTIONS

* Note: See the "Cracked Black Pepper Garnish" recipe which is
included in this collection.
Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and
tomatoes into 1/2-inch dice. In large saucepan bring water to a boil.
Blanch carrots and potatoes for 3 minutes. Drain and immediately
plunge into iced water to stop the cooking. When cool, pat dry with
paper towels and reserve. In a large skillet heat olive oil. Add
mushrooms and squashes and saute with 1/2 teaspoon of the salt and
1/4 teaspoon of pepper for 2 to 3 minutes. Remove from pan and spread
on a cookie sheet to cool. In a large bowl combine mushrooms,
squashes, potatoes, carrots, radishes and tomatoes. In a blender
combine 2/3 of the oregano, the remaining olive oil, red wine
vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers
and puree. Arrange lettuce leaves on individual plates, top with
salad, surround with avocado and sprinkle with cheese. Pour dressing
over vegetables. Serve with Cracked Black Pepper Garnish. This recipe
yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6119 broadcast
07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-24-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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