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California Sliced Vegetable Salad

Ingredients
  Ripe avocados 2 , peeled, pitted, and sliced
  Ripe tomatoes 2 , sliced
  Red onion 1 , thinly sliced
  Oil 1⁄3 Cup (5.33 tbs)
  Lea & perrins worcestershire sauce 1 Tablespoon
  Lemon juice 1 Tablespoon
  Basil leaves 1 Teaspoon, crumbled
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

On a shallow platter alternately arrange avocado, tomato and onion slices, one slice overlapping the next.
In a small container combine remaining ingredients except parsley.
Mix well.
Pour over vegetables.
Cover and refrigerate for 1 hour.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1489 Calories from Fat 1201

% Daily Value*

Total Fat 139 g214.2%

Saturated Fat 19 g95.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2144.1 mg89.3%

Total Carbohydrates 67 g22.3%

Dietary Fiber 35.2 g140.9%

Sugars 23.4 g

Protein 13 g26.2%

Vitamin A 109.5% Vitamin C 219.1%

Calcium 17.1% Iron 32.4%

*Based on a 2000 Calorie diet

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California Sliced Vegetable Salad Recipe