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CATEGORY CUISINE TAG YIELD
Vegetables Import, New, Text 1 Servings

INGREDIENTS

For Avocado Oil Vinaigrette:
3/4 c Avocado oil or light
vegetable oil
1/4 c White wine vinegar
2 Cloves garlic, crushed
2 to 3
1 t Oregano
1 t Sweet basil
1 t Rosemary
1 t Dry mustard
1 t Worcestershire sauce
Salt and pepper, to taste
For Salad:
1 Spaghetti squash
6 Mushrooms, sliced
1/2 Red and julienned
1 4 ounces sliced black
olives drained
2 Avocados, se peeled and
sliced

INSTRUCTIONS

Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
Shake all ingredients for the avocado vinaigrette together in tightly
covered container. Let Vinaigrette stand at least 24 hours.  Halve
squash lengthwise, scoop out seeds. Place halves cut side down  in
large saucepan; add water to a depth of two inches; cover and  bring to
a boil. Reduce heat; simmer squash 20 minutes. Drain off  water; cool
squash and shred into strands. Mix squash, mushrooms,  peppers, olives
and avocados in serving bowl. Pour Vinaigrette over,  toss gently and
serve NOTES : Prepare Avocado Oil Vinaigrette at  least 24 hours before
serving time

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 176
Total Fat: 20.7g
Cholesterol: 0mg
Sodium: 616.5mg
Potassium: 511.7mg
Carbohydrates: 15.1g
Fiber: 3.9g
Sugar: 2.8g
Protein: 4.6g


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