Spaghetti Squash and Avocado Salad

* Exported from MasterCook II *

Spaghetti Squash and Avocado Salad

Recipe By :arielle@taronga.com (Stephanie da Silva)
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Avocado Oil Vinaigrette:
3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic -- crushed
1 teaspoon oregano
1 teaspoon sweet basil
1 teaspoon rosemary
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper -- to taste
For Salad:
1 medium spaghetti squash
6 mushrooms -- sliced
1/2 each red and julienned
1 can (4 ounces) sliced black olives -- drained
2 avocados, se peeled and sliced


Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.

Shake all ingredients for the avocado vinaigrette together in tightly covered
container. Let Vinaigrette stand at least 24 hours.

Halve squash lengthwise, scoop out seeds. Place halves cut side down in
large saucepan; add water to a depth of two inches; cover and bring to a
boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash
and shred into strands. Mix squash, mushrooms, peppers, olives and avocados
in serving bowl. Pour Vinaigrette over, toss gently and serve

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NOTES : Prepare Avocado Oil Vinaigrette at least 24 hours before serving time