Title: Ensalada Esmeralda with Avocado Dressing
Categories: Toohot04
Yield: 4 servings

1 lb Zucchini; steamed whole
3 oz Panela cheese
2 tb Sliced green onion
2 Roasted; peeled poblano
-chiles, cut in strips
Sea salt; to taste
Freshly-ground black pepper;
-to taste
Avocado Dressing; see * Note
Lettuce leaves
1/4 c Pimiento-stuffed olives;
-sliced

* Note: See the "Avocado Dressing" recipe which is included in this
collection.

Cut the zucchini in thick slices. Crumble the cheese. In a medium-size
bowl, combine the zucchini and cheese with the green onion, poblano chiles,
sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate
for 20 to 25 minutes. Serve on bed of lettuce leaves and garnish with the
olives. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6270 broadcast 04-25-1997) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-30-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.