| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cuban |
Salads, Vegetables |
8 |
Servings |
INGREDIENTS
|
|
Watercress or lettuce |
|
|
Leaves |
|
|
The platter, optional |
| 2 |
|
Florida avocados, or 4 |
|
|
Haas |
|
|
Peeled, halved legthwise |
|
|
And |
|
|
Sliced |
| 1 |
|
Onion, sliced vertically |
|
|
Salt, to taste |
|
|
Fresh ground black pepper |
| 1/2 |
c |
Pure spanish olive oil, or |
| 3 |
T |
White vinegar, or fresh |
|
|
Lemo |
| 1 |
t |
Chopped parley, finely |
|
|
Chopp |
INSTRUCTIONS
Recipe by: Mary Urrutia's "Memories of a Cuban Kitchen" On a large
platter lined with the greens, arrange the avocado slices, place the
onions on top, and sprinkle with salt and pepper. Whisk together the
oil and vinegar and drizzle over the salad. Sprinkle with the parsley
and serve. Recipe By : From: El Charro Cafe Favorite Recipes
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God is glorified by a thankful heart.”