DRESSING
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! :)
Recipe by: Lea & Perrins pamphlet, circa 1980 Posted to MC-Recipe Digest V1
#720 by Rooby <MsRooby@sprintmail.com> on Aug 04, 1997
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”
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