Page 8 - Leisure Living

Nutritious Avocados
Continued from page 7
Brush this mixture evenly on bread slices and place in oven. Cook until evenly golden brown and crispy, about 8–10 minutes.
4. Cool bread completely, then place in a reseal- able plastic bag and crush into irregular croutons. 5. Mash six of the avocado quarters with the re- maining salt.
6. Divided among each serving plate, layer one slice of tomato and drizzle with small, equal amounts of Bacon Vinaigrette. Follow with avo- cado mash and sprinkles of crispy crumbs. Repeat in each stack until all ingredients are used.
7. Slice the remaining avocado quarter into six thin slices and place two slices on top each stack. 8. Drizzle with remaining bacon vinaigrette and serve immediately.
Ingredients Bacon Vinaigrette
4 thick slices bacon, cut into short 1/1⁄16-inch thick pieces
2 Tbsp. extra virgin olive oil 3 Tbsp. apple vinegar
1⁄2 Tbsp. honey
1⁄2 Tbsp. Dijon mustard Salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Fry bacon in a skillet until crisp then drain on paper towels.
2. Transfer a spoonful of bacon fat to a large mixing bowl and add olive oil, vinegar, honey, mustard
3. Whisk to form vinaigrette.
*Note: Recipe yields about 1⁄3 cup of Bacon Vinai- grette. There will be some left over.
Nutrition Information Per Serving: Calories 500; Total Fat 27 g (Sat 3.5 g, Trans 0 g, Poly 4.5 g, Mono 16 g); Cholesterol <5 mg; Sodium 710 mg; Potassi- um 700 mg; Total Carbohydrates 56 g; Dietary Fi- ber 9 g; Total Sugars 11 g; Protein 10 g
For more summer-themed recipes create by- Milliken and Feniger that feature fresh California avocados, visit CaliforniaAvocado.com.
8 |LeisureLiving May 2015
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