| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Mexican | Salads | 8 | Servings |
INGREDIENTS
| 3 | Tomatoes; cut in wedges | |
| 3/4 | c | Sliced ripe olives |
| 1 | sm | Purple onion sliced |
| 6 | c | Shredded iceberg lettuce; shredded |
| 3 | tb | Chopped fresh parsley |
| 1 | Ripe avocado; peeled and mashed | |
| 3/4 | c | Sour cream |
| 1 1/2 | tb | Lime juice |
| 2 | Cloves garlic; crushed | |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
AVOCADO DRESSING Arrange first 3 ingredients on shredded lettuce; sprinkle with parsley. Avocado Dressing: Combine first 7 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Add oil, 1 tablespoon at a time, beating until blended. Cover and chill at least 3 hours. Recipe by Southern Living Posted to TNT Recipes Digest by Aquasea221 <Aquasea221@aol.com> on Mar 4, 1998
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