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Latin American Dressing with Salad

Source: Weldon Russell
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Active Time:  10 Minutes
Total Time:  10 Minutes
  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.
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
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:   Makes 1 cup
Calories: 181
Sodium: 380mg
Fiber: 2g
Carbohydrates, Total: 6g
Protein: 2g
% Cal. from Fat: 90%
Fat. Total: 18g
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