Serves: 4
Total Calories: 165
Prepare the vinaigrette, then heat the oil in a large nonstick skillet and sauté the zucchini, until crisp-tender and still bright green, about 2 minutes. Transfer to a large bowl. Refrigerate about 15 minutes, then add to the bowl the chile strips, avocado, and pimientos. Add the pepper and about 2 tablespoons vinaigrette. Toss to coat the salad. Add salt, if needed. Make a bed of lettuce on a serving platter. Mound the salad on the lettuce. Sprinkle crumbled cheese on top.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Emerald Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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