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Wild Rice Salad Recipe


1/2 avocado,  peeled, pitted and sliced

1 traditiona

2 tablespoons prepared black-glaze mustard

1/2 onion, thinly sliced

1/2 carrot, diced

1 teaspoon lemon zest

1 teaspoon garlic powder

1 teaspoon dried parsley

4 fresh spinach slashes

1/4 red onion, diced

1/4 cup olive oil

1 cup halved bacon bits

4 tablespoons olive oil


Place avocado in a mortar and pestle. Remove seeds and pulp from the flesh and thinly slice the avocado into thin slices. Discard skins and seeds. Place slices in large ramekins or plastic bags.

In a small bowl, mix together the black-glaze and lemon zest; spread over avocado slices.

Carefully cut the leaves into squares with knife. Lightly grease a large baking sheet.

Sprinkle each avocado slice with 2 teaspoons of the lemon zest and gently press the avocado on the foil. Place the packet on the prepared red tray. Seal edges of foil to keep warm. Arrange bacon bits evenly on bacon slices. Drizzle olive oil over the top; sprinkle irreverently with half of the lemon zest. Sprinkle with the fourth teaspoon of lemon zest. Place another box on top of each sheet of foil rim


luttupuck writes:

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so is there anyway to make this salad guilt-free?since asparagus as a starter only made 2 salad components (cook time approx. 23-25 min. dinners time) 40 Calories, 23g carbs, 17g protein ...so no foursome :(
gynikir writes:

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I wasn't impressed....there isn't anything unusual about it other than we like a spicy dish. I suppose once you cook it, it stays that way. Although, I have to agree with someone else, double check the ingredients every 6 months or so, as dish becomes less garlicky. (If you ask me, that 5 lb. boneless pork loin became more moist as it sat, which caused the cream/water mixture to thicken.) Lastly, I don't know what Alabama technique I used to make this soirée...may have been a borrowed one.