| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
|
6 |
Servings |
INGREDIENTS
|
|
Red leaf lettuce |
| 3 |
md |
Tomatoes — sliced |
| 1/2 |
md |
Cucumber — sliced |
| 1 |
|
Avocado — peeled and |
|
|
Sliced |
| 1/4 |
c |
Red onion — chopped |
| 1/4 |
c |
Green pepper — chopped |
| 1/2 |
c |
Croutons, seasoned |
|
|
Olive Oil and Garlic |
|
|
Dressing—– |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried oregano |
| 1 |
|
Clove garlic — minced |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
1. Line platter or serving plate with lettuce. Arrange tomatoes in rows in
center. Arrange cucumber at one side and avocado cubes at other side of
tomatoes.
2. Sprinkle onion over cucumber and avocado; sprinkle green pepper over
tomatoes. Drizzle about a third of the Olive Oil and Garlic Dressing over
the salad.
3. Sprinkle salad with croutons. Serve remaining dressing in a small bowl
or pitcher to add at table.
Olive Oil and Garlic Dressing: in a medium bowl, mix vinegar, salt,
oregano, garlic and cayenne. Using a whisk or fork, gradually beat in oil
until well combined. Makes about 3/4 cup.
Recipe By : the California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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