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Recipe
taken from: Mealsforyou.com
- 2 Tbs.
sun dried tomatoes
- 1 clove
garlic
- 1/8 tsp.
salt optional
- 1-1/2 Tbs.
balsamic or red wine vinegar
- 2 Tbs.
olive oil
- 1 Tbs.
water
- 1/2 tsp.
basil, or 1 Tbs. fresh, minced
- 1 ripe
firm avocado, halved, pitted, peeled and sliced
- 2 tsp.
lemon juice
- 1/4 lb.
mozzarella cheese, cut into 1 inch cubes
- 4 cups
alfalfa sprouts or lettuce, finely chopped
- 2/3 cup
seasoned croutons
- 2 Tbs.
grated Parmesan cheese
Drain tomatoes
(if oil packed) and mince. Combine garlic and salt in a mortar
and mash to a paste. Combine garlic paste with tomatoes, vinegar,
oil, water and basil in a jar with a tight fitting lid. Shake
vigorously until emulsified. Combine avocado, lemon juice and
cheese in a mixing bowl. Add enough dressing to coat well. Toss
and serve on a bed of sprouts. Sprinkle with croutons and Parmesan
cheese.
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