| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head fresh broccoli |
| 1 |
|
Ripe avocado; chopped (up to) |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1/4 |
|
Onion; finely chopped |
| 1 |
c |
Hellmann's mayonnaise |
| 1 |
ts |
Lemon juice |
| 3 |
ts |
Worcestershire sauce |
|
|
Salt to taste |
|
|
Coarsely ground pepper to taste |
| 1/3 |
pk |
Ranch dressing (buttermilk style) |
INSTRUCTIONS
Peel broccoli and trim stems. Slice thinly at angle until all is sliced,
including flowerets. Add avocado, mushrooms and onion. Toss with
mayonnaise, lemon juice, Worcestershire, salt, pepper and sprinkle with
Ranch dressing. Refrigerate several hours before serving. Garnish with an
additional sprinkle of coarsely ground pepper. Yield: 4 to 6 servings.
MARGARET ANN COLE
(MRS. GEROGE R., JR.)
FAYETTEVILLE, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”