0
(0)
CATEGORY CUISINE TAG YIELD
Mexican Mexican, Salads and 4 Servings

INGREDIENTS

4 sm Zucchini — 1 lb
8 Green onions — include
Tops
1 tb Oil
1 Avocado
1 tb Lemon juice
1 sm Green bell pepper — shred
1 cn Green chilies — 4 oz
Salad greens
DRESSING—–
1/4 c Oil
2 tb Vinegar
1/4 ts Salt
Black pepper

INSTRUCTIONS

Use a very good quality oil in this recipe. 1-Slice zucchini into 1/4-inch
slices. Cook and stir zucchini and green onions in oil until zucchini is
crisp-tender, about 3 minutes. Cover and refrigerate at least 2 hours.
2-Cut avocado lengthwise into halves; cut halves into 1/4 inch slices.
Sprinkle with lemon juice. toss zucchini mixture, avocado, coarsely
shredded green pepper, drained and chopped chilies and oil-and-vinegar
dressing. Serve on salad greens. Dressing: Shake all dressing ingredients
in tightly covered container. Refrigerate. Shake before serving. Jo Anne
Merrill
Recipe By     :
From: Dianar@delphi.Com               Date: Mon, 20 Jun 1994 18:41:15 -0400
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Trading in futures? What about yours in heaven?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?