| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Import, New, Text | 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 | t | Oregano |
| 1 | t | Sweet basil |
| 1 | t | Rosemary |
| 1 | t | Dry mustard |
| 1 | t | Worcestershire sauce |
| Salt and pepper, to taste | ||
| For Salad: | ||
| 1 | Spaghetti squash | |
| 6 | Mushrooms, sliced | |
| 1/2 | Red and julienned | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 176
Total Fat: 20.7g
Cholesterol: 0mg
Sodium: 616.5mg
Potassium: 511.7mg
Carbohydrates: 15.1g
Fiber: 3.9g
Sugar: 2.8g
Protein: 4.6g