Saturday, September 11, 2010
Here's a recipe I tried last night with some bargain avocados and garden tomatoes. I started with a recipe I'd seen in a magazine, but changed it around a lot to suit our tastes. It's delicious, but I definitely advise making only as much as your family will eat at one meal. Leftovers are not good.
1/4 cup cider vinegar
3 Tblsp. olive oil
1 Tblsp. water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
2 medium to large tomatoes, seeded and chopped
2 large ripe avocados, peeled and cubed
6 cups or more torn salad greens (I used garden leaf lettuce, but romaine would be even better, I think)
In a salad bowl, whisk together the vinegar, oil, water, salt, pepper and hot pepper sauce until well blended. Gently stir in the tomatoes and avocados. When ready to serve, add the salad greens and toss to coat with the avocado mixture. Serve at once.
Yield: 4 servings