| Cuisine: American | Type: Salad | Serves: 6 |
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Source:
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Firehouse Food |
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Attributes:
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Healthy |
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Comments:
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This salad needs to "marinate" for 2 to 3 hours, so it cannot be made at the last minute! |
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Serving Suggestions:
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Ingredients:
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3 avocados, pitted, peeled and cut crosswise into 1/4-inch slices 2 tbs. freshly squeezed lemon juice 3 medium tomatoes, cut crosswise into 1/4-inch thick slices 1/2 small red onion, thinly sliced 1/2 cup fresh basil leaves, cut into thin strips 4 oz. feta cheese, crumbled 12 oz. mixed salad greens, washed and chilled 1/4 cup balsamic vinegar 3/4 cup extra-virgin olive oil 1 lg. shallot, minced Salt and freshly ground black pepper |
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Instructions:
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1. Toss the avocado slices in the lemon juice to coat. Layer the sliced avocado in a 9-by-13-inch glass baking dish. Layer the tomato slices over the avocado. Top with a layer of the red onion. Sprinkle the basil and feta on top. 2. Put the vinegar in a small bowl and drizzle in the olive oil while whisking. Stir in the shallot and add salt and pepper to make a vinaigrette. Pour over the layered salad mixture; cover and refrigerate for 2 to 3 hours. 3. Divide the greens evenly among 6 plates and let each person top his or her greens with some of the layered salad and the vinaigrette from the baking dish. |
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Related recipes:
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None |
2004-09-22