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Peppery Avocado Mozzarella Salad

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Recipe Ingredients

6 oz Mozzarella cheese
2 lrg beefsteak tomatoes, cut in half
1 ripe avacado
2 shallots, peeled, thinly sliced
1/3 cup olive oil
2 tbsp lemon juice
1/2 tsp sugar
Salt to taste
1/2 tsp dry mustard
2 tsp green peppercorns, crushed
1/2 tsp dried oregano
Crusty bread or bread sticks

Cooking Procedures

Thinly slice cheese and tomato and arrange on 4 small plates.
Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad.
In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

e upon request. (A) Address the Division of Publications, United States Department of Agriculture, Washington, D. C., for the following bulletins : 1. Home Canning of Fruits and Vegetables, Farmers Bulletin 853. 2. Canning, Farmers' Bulletin 359. 3. Home Canning One Period Cold Pack Method, Farmers' Bulletin 839. 4. Canned Fruits, Preserves and Jellies, Farmers' Bulletin 203. 5. Homemade Fruit Butters, Farmers' Bulletin 900. 6. Drying Fruits and Vegetables in the Home, Farmers' Bull

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