Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Salad Recipes >> Avocado Squash

Print this Recipe    Avocado Squash

Spaghetti Squash and Avocado Salad

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
2 avocados, seeded, peeled and sliced

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

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

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

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.