AVOCADO CRANBERRY RELISH

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AVOCADO CRANBERRY RELISH

 

2 tablespoons white balsamic vinegar 1 tablespoon

honey 1 tablespoon olive oil 1/2 teaspoon salt 1/2

teaspoon ground white pepper 1 cup dried cranberries

1/2 cup 1/4-inch cubes orange and yellow bell peppers

 

1 green onion, finely chopped

 

2 large fresh, firm Hass avocados halved, pitted and

chopped into 1/4-inch pieces

 

For vinaigrette: In small bowl, blend vinegar, honey,

olive oil, salt and pepper, set aside.

 

Place cranberries in separate bowl, fill with hot

water until cranberries are covered; let stand 10

minutes. Drain and squeeze dry in paper towel.

 

In large bowl, combine vinaigrette, cranberries, bell

peppers and green onion. Add avocado and gently fold

into mixture. Makes 8 servings.

 

 

 

 

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