| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Curtis aike, Flash3 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Tasted pine nuts; (pignoli) |
| 1 | sm | Ripe avocado |
| 1 | sm | Lime; Juice of |
| 1/2 | Head lettuce | |
| 1 | bn | Arugula |
| Assorted greens – your choice | ||
| 1/2 | c | Roquefort cheese; crumbled |
| 1 | lg | Clov garlic; chopped |
| 2 | ts | Dijon-style mustard |
| 1 | tb | Snipped fresh chives |
| 1 | tb | Fresh lemon juice |
| 2 | tb | White wine vinegar |
| 1/4 | c | Olive oil |
| Salt and freshly ground pepper to taste |
INSTRUCTIONS
In glass measuring cup, add nuts and microwave on high heat, stirring every 30 seconds until toasted. Peel, pit and slice the avocado. Sprinkle with lime juice in small bowl. In large bowl, combine lettuce, arugula and assorted greens. Sprinkle lettuce with pinenuts and roquefort cheese. Toss to mix. In a small bowl, whisk together the garlic, mustard, chives, 1 tablespoon lemon juice and vinegar. Whisk in the oil, until well mixed. Pour the dressing over the salad. Toss gently to coat. Arrange the avocado slices on top of the salad. Add salt and pepper as desired. Serve immediately. Approximately 5 minutes. Per serving (excluding unknown items): 737 Calories; 72g Fat (86% calories from fat); 15g Protein; 12g Carbohydrate; 50mg Cholesterol; 1157mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2104 Converted by MM_Buster v2.0l.
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