| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Salads |
2 |
Servings |
INGREDIENTS
| 2 |
|
Tomatoes |
| 1 |
sm |
Onion |
| 1/2 |
|
Ripe avocado |
| 2 |
ts |
Chopped parsley |
| 1 |
ts |
Chopped basil |
| 3 |
tb |
Vinaigrette sauce |
|
|
VINAIGRETTE SAUCE—– |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 1/2 |
tb |
White wine vinegar |
| 6 |
tb |
Fruity olive oil |
INSTRUCTIONS
Slice tomatoes and onions thin. Halve the avocado lengthwise; remove pit;
slice into 1/2" wide strips. Arrange alternating slices of tomato, onion,
and avocado on a platter and sprinkle with the chopped herbs. Mix the
vinaigrette components together, and pour over salad.
From James Beard's Theory and Practice of Good Cooking.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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