South Sea Salad Recipe
Ingredients
| 1 avocado, halved and seeded | ||
| Dill pickle juice | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| 1/4 cup dill pickle juice | ||
| Snipped parsley | 1 Tablespoon | |
| Snipped chives | 2 Teaspoon | |
| Dill weed | 1 Teaspoon, dried | |
| Lettuce | 6 Cup (16 tbs) | |
| 1 11 ounce can mandarin orange sections, chilled and drained | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Onion | 1 Small, separated into rings | |
| 1 green pepper, sliced in rings | ||
Directions
Brush cut surface of half the avocado with pickle juice; refrigerate.
Peel and mash remaining half; blend with mayonnaise, sour cream, 14 cup pickle juice, parsley, chives, and dill weed.
Cover and chill.
Place lettuce in salad bowl.
Peel and slice reserved avocado.
Arrange atop lettuce with oranges, mushrooms, onion, and green pepper.
Toss with desired amount of dressing.
Peel and mash remaining half; blend with mayonnaise, sour cream, 14 cup pickle juice, parsley, chives, and dill weed.
Cover and chill.
Place lettuce in salad bowl.
Peel and slice reserved avocado.
Arrange atop lettuce with oranges, mushrooms, onion, and green pepper.
Toss with desired amount of dressing.
Chef
