Avocado Salad

Recipe from


Ingredients

2 (3/4-inch-thick) French bread slices, cubed
2 avocados
1/2 cup firmly packed Bibb lettuce leaves
1/4 cup watercress
2 tomatoes, chopped
1 celery stalk, sliced

Preparation

Bake bread cubes at 350° for 10 minutes or until crisp and dry.

Cut 1/4 of 1 avocado lengthwise into thin slices, and chop remaining avocado.

Combine croutons, chopped avocado, lettuce, and next 3 ingredients in a large bowl; top with sliced avocado, and toss with Vinaigrette Dressing. Serve immediately.

Note:

November 1997
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