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Salad puts green in spring

Associated Press
Published March 23, 2005

This spring vegetable salad can bring a fresh color accent to tables. Picture it made from a crisp medley of vegetables, including avocados, lettuce, arugula, cucumber and green onions.

Spring Green Avocado Salad

For the dressing:

1 ripe avocado, peeled, seeded, chopped

1/2 cup fat-free mayonnaise

1/2 cup plain nonfat yogurt

3 tablespoons white balsamic or white-wine vinegar

1 shallot, chopped

3 tablespoons chopped fresh flat-leaf parsley leaves

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh tarragon

1/2 teaspoon salt

1/2 teaspoon white pepper

1/4 cup water

For the salad:

1 large or 2 small bunches fresh arugula leaves (about 4 cups)

1 large bunch fresh spinach leaves, torn in bite-size pieces, or 5-ounce package fresh baby spinach leaves (about 6 cups)

2 heads butter lettuce, torn in bite-size pieces

1 cucumber, peeled, thinly sliced

6 green onions, cut in slivers

1 cup crumbled goat cheese

1 ripe avocado, peeled, seeded, diced, for garnish

Fresh tarragon sprigs, for garnish

To make the dressing: Place all ingredients except water in blender jar or food processor. Turn machine on, and through feed tube or opening, gradually pour water. Turn machine off as needed to scrape sides with rubber spatula. Blend until all ingredients are incorporated and mixture is creamy. Transfer to glass bowl or jar.

Makes about 13/4 cups.

To make the salad: In large bowl, gently toss arugula, spinach and lettuce. On each of 8 salad serving plates, evenly distribute salad mixture. Top each serving with some cucumber slices, green onions, and cheese crumbles. Spoon salad dressing over each serving, and top with avocado dice and tarragon sprigs to serve.

Makes 8 servings.

Nutrition information per serving of salad: 183 calories, 10.3g protein, 12.5g carbohydrates, 6g fiber, 8g fat (3g saturated), 13g cholesterol.

Nutrition information per 2-tablespoon serving of dressing: 24 calories, 0.5g protein, 3g carbohydrates, 0.6g fiber, 4.2g fat (0.6 g saturated), 4g cholesterol.

Source: Hass Avocado Board.

[Last modified March 22, 2005, 09:38:05]

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