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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 cup chopped walnuts
  • 6 TBS balsamic vinegar
  • 1/4 cup olive oil
  • 1 1/2 tsp. asian (toasted) sesame oil
  • 2 firm-ripe avocados, about 1 lb. total
  • 3 quarts romaine lettuce, torn into bite-size pieces
  • 2 cups diced tomatoes
  • 2 cups thinly sliced mushrooms
  • 1 cup thinly sliced red onion
  • 1 can (3.8 oz.) sliced black ripe olives, drained
  • 1/2 pound feta cheese, crumbled
  • 1/2 cup slivered fresh basil leaves
  • Salt
  • Pepper
In an 8 to 10-inch frying pan, stir or shake walnuts over medium-high heat until golden, about three minutes. Pour into a large bowl; add vinegar, olive oil and sesame oil.
Pit and peel avocados and cut into 1/2-inch chunks; add to bowl. Add lettuce, tomatoes, mushrooms, onion, olives cheese and basil; mix. Add salt and pepper to taste.

Source: Sunset magazine
(This recipe was contributed as part of a "Cook of the Week" feature.)

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