| 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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