Recipe for Spaghetti Squash and Avocado Salad 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
For Avocado Oil Vinaigrette: ----------------
3/4 cup Avocado oil or light vegetable oil
1/4 cup White wine vinegar
2 x Cloves garlic, crushed
(2 to 3)
1 tsp Oregano
1 tsp Sweet basil
1 tsp Rosemary
1 tsp Dry mustard
1 tsp Worcestershire sauce
Salt and pepper, to taste
----------------- For Salad: ----------------
1 med Spaghetti squash
6 x Mushrooms, sliced
1/2 x Red and julienned
1 can (4 ounces) sliced black olives, drained
Instructions:
Instructions: Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.

Shake all ingredients for the avocado vinaigrette together in tightly covered container. Let Vinaigrette stand at least 24 hours.

Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve

NOTES : Prepare Avocado Oil Vinaigrette at least 24 hours before serving time

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