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Latin American Dressing with Salad

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Source: Weldon Russell

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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Makes 1 cup

This is a long-time favorite of all my family. This dressing is also good when poured over a bowl of cold macaroni and diced bell peppers. It also adds flavor to a dish of black beans and rice.

RECIPE INGREDIENTS

1 clove garlic, finely chopped

2 tablespoons grated onion

2 tablespoons drained capers

1 tablespoon chopped parsley

1 teaspoon chopped chives

1/2 teaspoon sugar

2 tablespoons herb vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup olive oil

1 avocado

2 heads romaine lettuce, washed, dried, and torn

4-6 tomatoes, sliced

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DIRECTIONS

Combine the garlic, onion, capers, parsley, chives, sugar, vinegar, salt, and pepper in a mixing bowl. Whisk in the oil very slowly, a few drops at a time. The dressing will be quite thin. The dressing may be stored in the refrigerator for 3-4 days if it is not to be used immediately.

Just before serving, peel and cube the avocado and add to the dressing. Place lettuce in a serving bowl and spoon over the dressing. Toss well to coat.

Garnish with the tomato slices and serve. This salad will serve 6.

PREPARATION TIP: To remove the stone from an avocado, halve it and then place a sharp knife lengthwise into the stone and twist to remove.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Makes 1 cup

Calories:

181

Sodium:

380mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

90%

Fat. Total:

18g

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Latin American Dressing with Salad

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