| 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
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