| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
For Avocado Oil Vinaigrette: |
| 3/4 |
c |
Avocado oil or light vegetable oil |
| 1/4 |
c |
White wine vinegar |
| 2 |
|
Cloves garlic; crushed |
|
|
(2 to 3) |
| 1 |
ts |
Oregano |
| 1 |
ts |
Sweet basil |
| 1 |
ts |
Rosemary |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Worcestershire sauce |
|
|
Salt and pepper; to taste |
|
|
For Salad: |
| 1 |
md |
Spaghetti squash |
| 6 |
|
Mushrooms; sliced |
| 1/2 |
|
Red and julienned |
| 1 |
cn |
(4 ounces) sliced black olives; drained |
| 2 |
|
Avocados, se peeled and sliced |
INSTRUCTIONS
Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
Shake all ingredients for the avocado vinaigrette together in tightly
covered container. Let Vinaigrette stand at least 24 hours.
Halve squash lengthwise, scoop out seeds. Place halves cut side down in
large saucepan; add water to a depth of two inches; cover and bring to a
boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash
and shred into strands. Mix squash, mushrooms, peppers, olives and avocados
in serving bowl. Pour Vinaigrette over, toss gently and serve
NOTES : Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time
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