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Recipe Name: Avocado Tomato And Mushroom Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Tomatoes
hot-house or beefsteak
or
4 Plum tomatoes
2 Avocados, cut in half
seed removed peeled
1/3 Cup(s) Virgin olive oil
12 Shiitake mushroom caps
if using dried mushroom
caps soak to
reconstitute
1 Tablespoon(s) Finely minced garlic
1 Tablespoon(s) Finely minced shallots
1/4 Cup(s) Red wine vinegar
1/2 Teaspoon(s) Salt
Freshly ground pepper
Directions:
SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on
plates. Just before serving, heat the olive oil in a medium skillet
over medium heat, add the mushrooms and cook, covered, for 5 minutes.
Add the garlic, shallots, vinegar and salt. Cook, covered, 1 minute
more. Remove the mushrooms and arrange over the avocado and tomato.
Give a few turns of the peppermill over each salad as desired.
Distribute the dressing equally on the salads. MICHAEL ROBERTS -
PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 173
Calories From Fat: 113
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 461.7mg
Potassium: 679.2mg
Carbohydrates: 13.5g
Fiber: 7.2g
Sugar: 3.2g
Protein: 2.8g


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