by kirra » Wed Nov 11, 2009 2:08 pm
Kolab Christmas Salad
Ingredients:
1/2 cup cider vinegar
7 tablespoons olive oil
1 jalapeno chili, seeded, minced
1 teaspoon white sage dried, crumbled
6 prickly pears ripe, sliced
1 head red leaf lettuce or boston lettuce
3 avocados, peeled, pitted, sliced
1/4 cup pine nuts, toasted
1 small red onion, thinly sliced, rings separated
Preparation:
Combine vinegar, jalapeno and white sage in small bowl. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Peel and cut lengthwise the pears then slice crosswise into half rounds.Line platter with lettuce. Arrange pear slices in center of
platter, overlapping slices. (Can be made 4 hours ahead. Cover and
chill.)
Arrange avocado slices around pear slices, overlapping slices. Top with nuts. Arrange onions over all. Drizzle dressing over.
[b][size=150]Kolab Christmas Salad[/size]
Ingredients:[/b]
1/2 cup cider vinegar
7 tablespoons olive oil
1 jalapeno chili, seeded, minced
1 teaspoon white sage dried, crumbled
6 prickly pears ripe, sliced
1 head red leaf lettuce or boston lettuce
3 avocados, peeled, pitted, sliced
1/4 cup pine nuts, toasted
1 small red onion, thinly sliced, rings separated
[b]Preparation:[/b]
Combine vinegar, jalapeno and white sage in small bowl. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Peel and cut lengthwise the pears then slice crosswise into half rounds.Line platter with lettuce. Arrange pear slices in center of
platter, overlapping slices. (Can be made 4 hours ahead. Cover and
chill.)
Arrange avocado slices around pear slices, overlapping slices. Top with nuts. Arrange onions over all. Drizzle dressing over.