Hong Kong Garden Salad
By: Taylor Davies
Published: Thursday, December 10, 2009 - 6:06pm

Ingredients




2 avocados, peeled and sliced
2 1/2 cups canned bean sprouts, drained
1 pimento, cut into strips
1/2 cup black olives, slivered
Finely chopped chives

1/2 cup French dressing
lime juice to taste

Preparation

1 Combine 3/4 of avocado slices with remaining ingredients.  Mix well and chill. 2 Serve on individual salad plates and garnish with teh remaining avocado slices.

About


From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.  Simple and delicious.