| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Red wine vinegar |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Shallots; finely chop |
|
|
Salt and fresh ground pepper, to taste |
| 1/4 |
lb |
Mushrooms; fresh, sliced |
| 2 |
|
Avocados; firm/ripe |
| 2 |
tb |
Parsley; finely chop |
INSTRUCTIONS
Combine mustard, vinegar, oil, shallots and salt and pepper. Blend
thoroughly with a wire whisk in a salad bowl. Add the mushrooms and blend.
Peel the avocadoes and cut them into halves. Remove and discard pits. Cut
avocadoes into 1-inch cubes. Add the avocado and parsley to the salad bowl.
Toss gently. Family recipe-Jo Merrill
Recipe by: Jo Merrill Posted to TNT - Prodigy's Recipe Exchange Newsletter
by MDFD30F@prodigy.com (MS J MERRILL) on Jul 26, 1997
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