Mexican salad with avocado dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Tomatoes; cut in wedges | |
| ¾ | cup | Sliced ripe olives |
| 1 | small | Purple onion sliced |
| 6 | cups | Shredded iceberg lettuce; shredded |
| 3 | tablespoons | Chopped fresh parsley |
| 1 | Ripe avocado; peeled and mashed | |
| ¾ | cup | Sour cream |
| 1½ | tablespoon | Lime juice |
| 2 | Cloves garlic; crushed | |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| 2 | tablespoons | Vegetable oil |
Directions
AVOCADO DRESSING
Arrange first 3 ingredients on shredded lettuce; sprinkle with parsley.
Avocado Dressing: Combine first 7 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Add oil, 1 tablespoon at a time, beating until blended. Cover and chill at least 3 hours. Recipe by Southern Living
Posted to TNT Recipes Digest by Aquasea221<Aquasea221@...> on Mar 4, 1998