TammyM wrote:

> Put some mustard and tarragon in that vinaigrette and it'd be my nightmare
> too :-)
>
> Beet, Avocado and Walnut Salad
> (also known as Boiled Dirt Chunk & Cod Liver Oil Salad)
>
> Lemon Vinaigrette:
> 2 TBSP EVOO
> 2 TBSP lemon juice
> 1 TBSP sugar
> 1/4 tsp. salt
> freshly ground pepper to taste
>
> Salad:
> 1 large red beet, sliced
> 1 large golden beet, sliced
> 1.5 cups watercress leaves
> 1 ripe but firm avocado, peeled, pitted and sliced
> 1/2 cup crumbled blue cheese
> 1/3 cup walnut pieces, toasted or glazed
>
> To prepare vinaigrette, whisk together oil, lemon juice, sugar, salt &
> pepper to taste; cover and chill until ready to use.
>
> To prepare salad, cook beets in boiling water until tender when pierced
> (about 30 minutes); drain. Slip off peels and cut in half; cut into 1/8
> inch thick slices. Place in a single layer in a glass baking dish; drizzle
> with vinaigrette and let marinate in the refrigerator for 1 hour. Divide
> watercress equally between 4 salad plates. Top with beets, avocado, cheese
> and walnuts; drizzle with any vinaigrette remaining in dish.
>
> 4 servings

Hey, I want in on that! I hate all those things - beets,
avocados, moldy cheese, and walnuts.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?