Name: Ensalada Esmeralda with Avocado Dressing
Ingredients: 1 lb Zucchini; steamed whole; 3 oz Panela cheese; 2 tb Sliced green onion; 2 Roasted; peeled poblano chiles, cut in strips; Sea salt; to taste; Freshly-ground black pepper; to taste; Avocado Dressing; see * Note; Lettuce leaves; 1/4 c Pimiento-stuffed olives; sliced

On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy	Niger	Toohot04	4	servings

INGREDIENTS

1	lb	Zucchini; steamed whole
3	oz	Panela cheese
2	tb	Sliced green onion
2		Roasted; peeled poblano chiles, cut in strips
		Sea salt; to taste
		Freshly-ground black pepper; to taste
		Avocado Dressing; see * Note
		Lettuce leaves
1/4	c	Pimiento-stuffed olives; sliced

INSTRUCTIONS

* Note: See the "Avocado Dressing" recipe which is included in this
collection.
Cut the zucchini in thick slices. Crumble the cheese. In a medium-size
bowl, combine the zucchini and cheese with the green onion, poblano chiles,
sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate
for 20 to 25 minutes. Serve on bed of lettuce leaves and garnish with the
olives. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6270 broadcast 04-25-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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