Download this recipe.
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.
Judith Mettlin - Snyder, New York
Bake-Off® Contest 39, 2000 Prize Winner
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
