Contributed by Shirley
I like avocados with vinaigrette (needed because I don't eat the whole thing at once; keeps them from turning brown).
Hint: My mom saw how to get all the avocado on TV from Jaques Pepin: cut the avocado in half, remove the seed, then cross hatch each half, cutting down to the rind. Pop the rind inside out and all the avocado cubes fall right out.
Put about three tablespoons of minced yellow onion (Vidalia or Walla Wallas are the best), three tablespoons of white balsamic vinegar, six tablespoons of olive oil, two tablespoons of fructose (or sugar; I use fructose because the glycemic index is so low), a generous sprinkle of pepper and just a trace of salt into a blender or Vitamixer or food processor. Whiz up until it's all creamy. Makes enough dressing for salad for four people (bagged mixed greens salad dressing plus cut up fresh strawberries or pineapple plus this dressing make people go "OOOOOooooooooooooh!"). If the only yellow onions you can get are too strong, you can still make this dressing by placing the onions in a strainer and pouring boiling water over them. Then pour cold water (out of the faucet) to stop them from cooking too much. Takes some of the bite out and promotes the natural sweetness.
Combine one tablespoon of dark balsamic vinegar, two tablespoons of olive oil, one half teaspoon of dijon-style mustard, one half teaspoon of honey, sprinkle of salt and pepper. Whisk together and use immediately.
This page last updated 08/192003/