* Exported from MasterCook *

Broccoli and Avocado Salad

Recipe By :Williams-Sonoma Kitchen Library: Salads
Serving Size : 0 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli
1 avocado
2 tablespoons fresh lemon juice
1/2 cup pecans -- coarsely chopped
1 tablespoon stoneground mustard
salt -- to taste
1/4 cup extra virgin olive oil
1 tablespoon Italian parsley -- chopped

Cut the broccoli florets from the large stems. (Reserve the large
stems for making soup or another use.) Fill a saucepan with salted
water and bring to a boil. Add the florets and boil until barely
tender, about 3 minutes. Drain, cool under cold running water and
drain again. Set aside.

Peel and pit the avocado and cut into cubes. Place in a small bowl
and toss with 1 tablespoon of the lemon juice to prevent darkening.
Place the avocado and broccoli in a salad bowl and add the nuts.

In a small bowl, stir together the remaining 1 tablespoon lemon juice,
the mustard and salt to taste until well mixed. Add the oil and
parsley and stir vigorously until blended. Pour the dressing over the
salad, toss gently, and serve.

Copyright:
"1993 Weldon Owen, Inc."

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What, do you own a broccoli farm? Work for the Broccali Board?

This sounds good, too. Already did today's grocery run, but noticed A
for a good price. I'll get them tomorrow and when they're ripe you'll
get my report.

B

On Fri, 27 Feb 2009 11:33:54 -0800 (PST), bulka
> wrote:

>What, do you own a broccoli farm? Work for the Broccali Board?
>
>This sounds good, too. Already did today's grocery run, but noticed A
>for a good price. I'll get them tomorrow and when they're ripe you'll
>get my report.

LOL! Naw, but I do love broccoli. Want a recipe for Beef and
Broccoli stir-fry?

I just posted this one because Jean was so happy to see that the other
one was low-carb.

Carol

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Damsel in dis Dress wrote:
> On Fri, 27 Feb 2009 11:33:54 -0800 (PST), bulka
> > wrote:
>
>> What, do you own a broccoli farm? Work for the Broccali Board?
>>
>> This sounds good, too. Already did today's grocery run, but noticed A
>> for a good price. I'll get them tomorrow and when they're ripe you'll
>> get my report.
>
> LOL! Naw, but I do love broccoli. Want a recipe for Beef and
> Broccoli stir-fry?
>
> I just posted this one because Jean was so happy to see that the other
> one was low-carb.
>
> Carol
>
:-) I saw that this one is too! Thanks, Carol!

--
Jean B.

On Fri, 27 Feb 2009 18:01:55 -0500, "Jean B." > wrote:

>Damsel in dis Dress wrote:
>
>> I just posted this one because Jean was so happy to see that the other
>> one was low-carb.
>>
>:-) I saw that this one is too! Thanks, Carol!

I put an LC in front of it, just for those who are low-carbing.

Carol

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Damsel in dis Dress wrote:
> On Fri, 27 Feb 2009 18:01:55 -0500, "Jean B." > wrote:
>
>> Damsel in dis Dress wrote:
>>
>>> I just posted this one because Jean was so happy to see that the other
>>> one was low-carb.
>>>
>> :-) I saw that this one is too! Thanks, Carol!
>
> I put an LC in front of it, just for those who are low-carbing.
>
> Carol
>
Thank you again, Carol. I saw that immediately, of course!

--
Jean B.

Damsel in dis Dress wrote:
>
> * Exported from MasterCook *
>
> Broccoli and Avocado Salad
>
> Recipe By :Williams-Sonoma Kitchen Library: Salads
> Serving Size : 0 Preparation Time :0:00
> Categories : Salads/Dressings
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pounds broccoli
> 1 avocado
> 2 tablespoons fresh lemon juice
> 1/2 cup pecans -- coarsely chopped
> 1 tablespoon stoneground mustard
> salt -- to taste
> 1/4 cup extra virgin olive oil
> 1 tablespoon Italian parsley -- chopped
>
> Cut the broccoli florets from the large stems. (Reserve the large
> stems for making soup or another use.) Fill a saucepan with salted
> water and bring to a boil. Add the florets and boil until barely
> tender, about 3 minutes. Drain, cool under cold running water and
> drain again. Set aside.
>
> Peel and pit the avocado and cut into cubes. Place in a small bowl
> and toss with 1 tablespoon of the lemon juice to prevent darkening.
> Place the avocado and broccoli in a salad bowl and add the nuts.
>
> In a small bowl, stir together the remaining 1 tablespoon lemon juice,
> the mustard and salt to taste until well mixed. Add the oil and
> parsley and stir vigorously until blended. Pour the dressing over the
> salad, toss gently, and serve.
>
> Copyright:
> "1993 Weldon Owen, Inc."
>

That sounds nice. I copied it. Thanks, Carol. Hope Crash is feeling
better today.

On Fri, 27 Feb 2009 13:55:41 -0600, Janet Wilder
> wrote:

>That sounds nice. I copied it. Thanks, Carol. Hope Crash is feeling
>better today.

You're very welcome. I'll drag that cookbook out and type some more
of the recipes up. Anything we've tried from the little green
Williams-Sonoma cookbooks has been delicious.

Crash is in pain, but gets around pretty well, all things considered.
And he's in good spirits. That's about as much as a person can ask
for, a week out from surgery.

Carol

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Damsel in dis Dress wrote:
> On Fri, 27 Feb 2009 13:55:41 -0600, Janet Wilder
> > wrote:
>
>> That sounds nice. I copied it. Thanks, Carol. Hope Crash is feeling
>> better today.
>
> You're very welcome. I'll drag that cookbook out and type some more
> of the recipes up. Anything we've tried from the little green
> Williams-Sonoma cookbooks has been delicious.
>
> Crash is in pain, but gets around pretty well, all things considered.
> And he's in good spirits. That's about as much as a person can ask
> for, a week out from surgery.
>
> Carol
>
It is so good to hear this--especially remembering how he was
after a previous surgery. (Was that horrific one TWO operations ago?)

--
Jean B.

On Sat, 28 Feb 2009 08:29:13 -0500, "Jean B." > wrote:

>Damsel in dis Dress wrote:
>> On Fri, 27 Feb 2009 13:55:41 -0600, Janet Wilder
>> > wrote:
>>
>>> That sounds nice. I copied it. Thanks, Carol. Hope Crash is feeling
>>> better today.
>>
>> You're very welcome. I'll drag that cookbook out and type some more
>> of the recipes up. Anything we've tried from the little green
>> Williams-Sonoma cookbooks has been delicious.
>>
>> Crash is in pain, but gets around pretty well, all things considered.
>> And he's in good spirits. That's about as much as a person can ask
>> for, a week out from surgery.
>>
>> Carol
>>
>It is so good to hear this--especially remembering how he was
>after a previous surgery. (Was that horrific one TWO operations ago?)

I believe so, yes. It's hard to keep track anymore. LOL!

Carol

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On Feb 27, 1:32*pm, Damsel in dis Dress >
wrote:
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * * Broccoli and Avocado Salad
>
> Recipe By * * :Williams-Sonoma Kitchen Library: Salads
> Serving Size *: 0 * * Preparation Time :0:00
> Categories * *: Salads/Dressings
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 1 1/2 * * * * pounds *broccoli
> * 1 * * * * * * * * * * avocado
> * 2 * * * *tablespoons *fresh lemon juice
> * * *1/2 * * * * * cup *pecans -- coarsely chopped
> * 1 * * * * tablespoon *stoneground mustard
> * * * * * * * * * * * * salt -- to taste
> * * *1/4 * * * * * cup *extra virgin olive oil
> * 1 * * * * tablespoon *Italian parsley -- chopped
>
> Cut the broccoli florets from the large stems. *(Reserve the large
> stems for making soup or another use.) *Fill a saucepan with salted
> water and bring to a boil. *Add the florets and boil until barely
> tender, about 3 minutes. *Drain, cool under cold running water and
> drain again. *Set aside.
>
> Peel and pit the avocado and cut into cubes. *Place in a small bowl
> and toss with 1 tablespoon of the lemon juice to prevent darkening.
> Place the avocado and broccoli in a salad bowl and add the nuts.
>
> In a small bowl, stir together the remaining 1 tablespoon lemon juice,
> the mustard and salt to taste until well mixed. *Add the oil and
> parsley and stir vigorously until blended. *Pour the dressing over the
> salad, toss gently, and serve.
>
> Copyright:
> * "1993 Weldon Owen, Inc."
>
> --
> Change "invalid" to JamesBond's agent number to reply.

Yum! I love avocado. Saved!

Thanks for sharing,
Kris

On Fri, 27 Feb 2009 12:41:22 -0800 (PST), Kris >
wrote:

>Yum! I love avocado. Saved!

So do I. I usually just scoop it out of the skin with a spoon. It
takes discipline to save it for a recipe.

>Thanks for sharing,

You're very welcome!

Carol

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"Damsel in dis Dress" > wrote in message
...
>
>
> * Exported from MasterCook *
>
> Broccoli and Avocado Salad
>
> Recipe By :Williams-Sonoma Kitchen Library: Salads
> Serving Size : 0 Preparation Time :0:00
> Categories : Salads/Dressings
>
<snip>

This sounds right up my alley. Thanks!

Lynne

I screwed up last night. Went for the jar of mustard/evoo dressing,
got the Lee & Perrin based marinade for the pork.

A little too strong, but the salad was still good.

B

On Sun, 1 Mar 2009 05:30:01 -0800 (PST), bulka
> wrote:

>I screwed up last night. Went for the jar of mustard/evoo dressing,
>got the Lee & Perrin based marinade for the pork.

OUCH!

>A little too strong, but the salad was still good.

Good!

Carol

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Yeah, I've got jars and dishes and you'd have to be a CSI to figure
out what is in the freezer. Ah kin rite, y'd think I would lable
something, or remember which shelf had which thing. No, then where's
the adventure?

At least I'm not afraid of a taste I didn't expect, and no company was
coming.

a paid of drunks firemen

B