January 2010

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Wow... it's like all my favorite foods in one salad. I will definitely have to try this.

Also, I made your caramelized onion dip, and it was truly amazing.


Definately make this salad. You will not be sorry. I love all the different shades of green. I'm glad you liked the onion dip. People seem to love it. I took it to a party recently and my friend Lauren said she wanted to stick her face it in, whereas Jessica wanted to marry it.


It would be very unfair of Jessica to marry the onion dip, unless it was one of those sketchy open marriages.


Did you use the Haas avocados or the giant round avocados? I always wonder when I see "avocado" in the recipe which one I should use.


Opps. I guess I should have been more specific. I used Hass, a variety grown year-round here in Southern California. When they are ripe the skin is almost black and the flesh is soft and sort of buttery. According to Cook's Thesarus, the Hass is the best variety for guacamole, but it turns mushy in salads, which is why I added it at the end, not while I was tossing it. For salads, they recommend a variety called Reed, which stays a little more firm, even when ripe.

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