*  Exported from  MasterCook II  *
 
                        Spaghetti Squash and Avocado Salad
 
 Recipe By     :arielle@taronga.com (Stephanie da Silva)
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 						For Avocado Oil Vinaigrette:    
 	  3/4  cup	     avocado oil or light vegetable oil 	        
 	  1/4  cup	     white wine vinegar 			        
 	      2 	       to 3 cloves garlic -- crushed		        
 	      1  teaspoon      oregano					        
 	      1  teaspoon      sweet basil				        
 	      1  teaspoon      rosemary 				        
 	      1  teaspoon      dry mustard				        
 	      1  teaspoon      Worcestershire sauce			        
 						Salt and pepper -- to taste     
 						For Salad:		        
 	      1  medium        spaghetti squash 			        
 	      6 	       mushrooms -- sliced			        
 	  1/2  each red and  julienned					        
 	      1  can	       (4 ounces) sliced black olives -- drained        
 	      2  avocados, se  peeled and sliced			        
 
 
 Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
 
 Shake all ingredients for the avocado vinaigrette together in tightly covered 
 container. Let Vinaigrette stand at least 24 hours.
 
 Halve squash lengthwise, scoop out seeds. Place halves cut side down in
 large saucepan; add water to a depth of two inches; cover and bring to a
 boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash
 and shred into strands. Mix squash, mushrooms, peppers, olives and avocados
 in serving bowl. Pour Vinaigrette over, toss gently and serve
 
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 NOTES : Prepare Avocado Oil Vinaigrette at least 24 hours before serving time

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