Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings
Source: Better Homes and Gardens

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine jelly and vinegar. Cook and stir over medium-low heat until jelly melts. Spoon 2 tablespoons of the jelly mixture onto each of four salad plates. Arrange a few avocado slices on the jelly mixture on each plate. Top avocado slices with remaining jelly mixture. Sprinkle each serving with 1 tablespoon chopped olives and sweet pepper. Garnish with sage and pepper strips.

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Nutrition Facts

320 calories; fat 16g; saturated fat 3g; carbohydrates 44g; mono fat 9g; poly fat 3g; insoluble fiber 10g; sugars 27g; protein 4g; vitamin a 1457.7IU; vitamin c 0.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 72.6mcg; sodium 92mg; potassium 651mg; calcium 30.3mg; iron 0.9mg.
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