Spaghetti Squash and Avocado Salad Recipe

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Spaghetti Squash and Avocado Salad Recipe


Ingredients:

Avocado Oil Vinaigrette
1 medium spaghetti squash
6 mushrooms, sliced
1/2 each red and green bell pepper, julienned
1 can (4 ounces) sliced black olives, drained
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2 avocados, seeded, peeled and sliced

Instructions:

Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time. Halve squash lengthwise, scoop out seeds. Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil. Reduce heat; simmer squash 20 minutes.
Drain off water; cool squash and shred into strands. Mix squash,
mushrooms, peppers, olives and avocados in serving bowl. Pour
Vinaigrette over, toss gently and serve.

Avocado Oil Vinaigrette

Ingredients: 

3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 teaspoon each oregano, sweet basil, rosemary, dry mustard and
Worcestershire sauce
Salt and pepper to taste

Instructions:

Shake all ingredients together in tightly covered container. Let
Vinaigrette stand at least 24 hours.
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