Free Recipe Ensalada Esmeralda with Avocado Dressing
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Ensalada Esmeralda with Avocado Dressing Recipe
1 lb Zucchini; steamed whole
3 oz Panela cheese
2 tb Sliced green onion
2 Roasted; peeled poblano
-chiles, cut in strips
Sea salt; to taste
Freshly-ground black pepper;
-to taste
Avocado Dressing; see * Note
Lettuce leaves
1/4 c Pimiento-stuffed olives;
-sliced
Ensalada Esmeralda with Avocado Dressing Preparation
* Note: See the Avocado Dressing recipe which is included in this collection. Cut the zucchini in thick slices. Crumble the cheese. In a medium-size bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes. Serve on bed of lettuce leaves and garnish with the olives. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6270 broadcast 04-25-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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