California Sliced Vegetable Salad Recipe
Ingredients
| 2 ripe avocados, peeled, pitted, and sliced | ||
| Ripe tomatoes | 2 , sliced | |
| Red onion | 1 , thinly sliced | |
| Oil | 1/3 Cup (16 tbs) | |
| Lea & perrins worcestershire sauce | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Basil leaves | 1 Teaspoon, crumbled | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
On a shallow platter alternately arrange avocado, tomato and onion slices, one slice overlapping the next.
In a small container combine remaining ingredients except parsley.
Mix well.
Pour over vegetables.
Cover and refrigerate for 1 hour.
Sprinkle with parsley.
In a small container combine remaining ingredients except parsley.
Mix well.
Pour over vegetables.
Cover and refrigerate for 1 hour.
Sprinkle with parsley.
Chef
