Island Paradise Salad


Serves: 8
Total Calories: 147

Ingredients

DRESSING
1 teaspoon grated lime peel
3 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon canola oil or vegetable oil

SALAD
2 cups frozen sugar snap peas (from 1-lb. pkg.)
3 cups torn Romaine lettuce
3 cups torn Bibb lettuce
1 avocado, peeled, pitted and cut into 1/2-inch cubes
1 large ripe mango, peeled, seed removed and cut into 1/2-inch cubes
1 small red onion, thinly sliced, separated into rings
1/2 cup unsweetened or regular shredded coconut

Directions:

In small bowl, combine all dressing ingredients mix well.

Cook sugar snap peas as directed on package. Drain. Rinse with cold water to cool. Drain well.

In a large bowl, combine cooked sugar snap peas and all remaining salad ingredients except coconut. Add dressing toss to coat. Sprinkle with coconut.

Nutrition Per Serving (1 1/4 cup): Calories 160 Protein 2g Carbohydrate 18g Fat 9g Sodium 10mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 147
Calories from Fat: 40

This Island Paradise Salad recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.




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