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Merliton and Avocado Salad Recipe

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This recipe for Merliton and Avocado Salad, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Brown
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 medium-large merlitons - peeled, deseeded, quartered and cut into 1/4 " thick slices
3 Tblsp. Mazola Oil
2 ripe avocados
1 large head Boston lettuce
10 to 12 cherry tomatoes

Dressing:
3/4 cup Mazola oil
9 Tblsp. rice wine vinegar
3 Tblsp. red wine vinegar
2 1/2 Tblsp. sugar
1 Tblsp. oregano
1 tsp. salt
1/2 tsp pepper (rounded)

Directions:
Directions:
Pour oil in a large skillet over medium heat. Spread merlitons and cook until tender but slightly crisp (10 to 12 minutes) turning often. When cooked and still hot add dressing and remove from heat. Put in a container, cover and marinate in the refrigerator for one or two days. When ready to serve place Boston lettuce leaves on individual salad plates. Place avocado slices over lettuce, then spoon merlitons on top and 1 to 2 Tlbsp of the dressing marinade. Garnish with a cherry tomato.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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