Mexican Vegetarian Salad
|Chayote||1 Medium, quartered|
|Fresh torn spinach leaves||720 Milliliter (3 Cups)|
|Garbanzo beans||11 Ounce, cooked, drained (330 Grams)|
|Ripe avocado||1 , pitted, peeled and cut in chunks|
|Shredded sharp cheddar cheese||240 Milliliter (1 Cup)|
|Olives||120 Milliliter, pitted (1/2 Cup)|
|Vinegar||240 Milliliter (1 Cup)|
|Salad oil||120 Milliliter (1/2 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Salt||1⁄2 Teaspoon (3 Milliliters)|
|Paprika||1⁄2 Teaspoon (3 Milliliters)|
|Freshly ground pepper||1⁄4 Teaspoon (1 Milliliter)|
Cook chayote in a small amount of boiling water for about 15 minutes or until tender.
Rinse pieces in cold water; peel and remove seeds.
Cut into 1/2-inch chunks.
In a large salad bowl toss together chayote, spinach, garbanzo beans, avocado, cheese and olives.
In ajar place the vinegar, oil, garlic and seasonings; cover and shake well.
Pour some over salad and toss.