• 3 Ratings
Source: Better Homes and Gardens
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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; 16 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 0 mg cholesterol; 92 mg sodium. 651 mg potassium; 44 g carbohydrates; 10 g fiber; 27 g sugar; 4 g protein; 0 g trans fatty acid; 1458 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1