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Cook'n with Betty Crocker 
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Island Paradise Salad |
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Serves: 8 Print this RecipeServing Size: 1 1/4 cup Judith Mettlin - Snyder, New York Bake-Off® Contest 39, 2000 Prize Winner Make mealtime festive with a tropical taste adventure you can make in a hurry. Mango, coconut, avocado, sugar snap peas and red onion tossed with a fresh honey-lime dressing create a colorful combination of exciting flavors. DRESSING 1 teaspoon grated limes 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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