South Sea Salad
|Avocado||1 , halved and seeded|
|Dill pickle juice||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Dill pickle juice||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Snipped chives||2 Teaspoon|
|Dried dill weed||1 Teaspoon|
|Torn lettuce||6 Cup (96 tbs)|
|Canned mandarin orange sections||11 Ounce, chilled and drained (1 Can)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Onion||1 Small, sliced and separated into rings|
|Green pepper||To Taste, sliced in rings|
Brush cut surface of half the avocado with pickle juice; refrigerate.
Peel and mash remaining half; blend with mayonnaise, sour cream, 14 cup pickle juice, parsley, chives, and dill weed.
Cover and chill.
Place lettuce in salad bowl.
Peel and slice reserved avocado.
Arrange atop lettuce with oranges, mushrooms, onion, and green pepper.
Toss with desired amount of dressing.