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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Best Recipes from the backs of Boxes, Bottles, Cans and Jars by Cecil Dyer. I would probably skip the part of serving this on a bed of lettuce, but some of you might want to. Ingredients:
1 1/2 cups chicken, cooked and boned, in thin stripes |
1 cup ripe olives, sliced in wedges |
1 avocado, cut into cresents |
1/2 cup green pepper, strips |
1/4 cup red onion, finely chopped |
2 -3 tablespoons pimentos, in thin strips |
4 cups lettuce, shredded |
1/2 cup salad oil |
1/4 cup red wine vinegar |
1/4 cup lemon juice |
1 tablespoon sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1/8-1/4 teaspoon fresh garlic, minced |
Directions:
1. Combine ingredients; hold aside avocado.
2. Cover and chill.
3. Combine dressing ingredients in a jar and shake well.
4. Refrigerate.
5. Just before serving add avocados, shake dressing and pour over salad.
6. Toss lightly, serve on a bed of lettuce.
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