Recipe - California Sliced Vegetable Salad

2 Avocados; peeled and cut or sliced up
2 Tomatoes; cored & cut or sliced up
1 md Red onion; thinly cut or sliced up

DRESSING
1/3 cup Vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon Fresh lemon juice
1 teaspoon Dried basil; crumbled
1 teaspoon Salt
One half teaspoon Sugar
2 tablespoon Fresh parsley; minced

1. Arrange avocado, tomato, and onion slices alternately on shallow
platter, one slice overlapping the next.

2. Combine oil, Worcestershire sauce, lemon juice, basil, salt and sugar in
jar, shake well. Pour over vegetables, cover, refrigerate one hour.
Sprinkle with parsley just before serving.

NOTES : This is a wonderful salad! Great for when those lovely avocados
come into season. Note: Be sure to buy the roughskinned Haas avocados;
the smoothskinned green avocados are horrid and I personally think the
growers should be required to till under their orchards! :)
Recipe by: Lea & Perrins pamphlet, circa 1980 Posted to MCRecipe Digest V1
#720 by Rooby MsRooby@sprintmail.com on Aug 04, 1997