Pasta and Salad Supper Menu
This colorfully fresh combination makes the most of your late-summer produce. (Serves 6)
Tossed salad with avocado and cashews*
Crusty French bread
* Combine 4 cups red leaf lettuce, 2 cups torn Bibb lettuce, 2 cups julienne-cut yellow bell pepper, 1 1/2 cups chopped peeled avocado, 1/3 cup coarsely chopped cashews, and 1/3 cup chopped green onions; toss gently. Combine 2 tablespoons white wine vinegar, 1 1/2 tablespoons fresh lime juice, 1 tablespoon extravirgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, stirring well. Drizzle vinegar mixture over lettuce mixture; toss gently.
Cooking Light, August 2007
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