Tuesday, May 15, 2012
Avocado Artichoke Mozzarella Tomato Salad Recipe
2 avocado cubed
1 ball fresh mozzarella cubed
3 tomatoes cubes
Canned or frozen boiled artichoke hearts
2 cloves mashed garlic
1/2 teaspoon each oregano, basil, garlic powder, basil, sea salt,
1/4 teaspoon red pepper flakes
1 fresh Italianelle pepper chopped or bell pepper
1/2 cup black wrinkled olives or green pitted olives
1/4 cup extra virgin olive oil
2 or 3 tablespoons good grade Balsamic Vinegar
In a small bowl whisk oil with mashed garlic, add all herbs and spices with balsamic vinegar, set aside.
Place all the vegetables in another bowl or salad plate. Pour the dressing over the cubed vegetables. Serve at room temperature with fresh Italian Bread.....