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Salad: 4 heads Belgian endive 1 avocado, peeled and sliced Dressing: 3 tablespoons vegetable oil 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper Rinse endive; pat dry and trim ends. Arrange endive and avocado on individual salad plates; drizzle with dressing. Serve immediately. Dressing: Combine dressing ingredients in a jar. Cover tightly; shake vigorously. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |