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| Avocado Salad With Tomato Dressing
2 tablespoons of sun-dried tomatoes
1 garlic clove
1/8 teaspoon of salt, optional
1 1/2 tablespoon of balsamic or red wine vinegar
2 tablespoons of olive oil
1 tablespoon of water
1 tablespoon of minced fresh basil or 1/2 teaspoon of dried basil
1 ripe firm avocado halved, pitted, peeled and sliced
2 teaspoons of lemon juice
1/4 pound of mozzarella cheese cut 1" cubes
4 cups of alfalfa sprouts or lettuce finely chopped
2/3 cup of seasoned croutons
2 tablespoons of grated Parmesan cheese
Drain tomatoes (if oil packed) and mince. Combine garlic and salt in a mortar and mash to a paste.
Combine garlic paste with tomatoes, vinegar, oil, water and basil in a jar with a tight fitting lid. Shake vigorously until emulsified.
Combine avocado, lemon juice and cheese in a mixing bowl. Add enough dressing to coat well. Toss and serve on a bed of sprouts. Sprinkle with croutons and Parmesan cheese.
This recipe yields 2 servings.
Calories: 327
Carbs: 16g
Protein: 15g
Fiber: 6g
Fat: 25g
ECC = 10g
Formatted for MC6 06-26-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 397 Calories; 32g Fat (70.9% calories from fat); 16g Protein; 13g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 693mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat.
Carb Health Recipes at http://www.e-clipse.com
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