Serves: 8
Total Calories: 147

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

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

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
03: Side Dishes and Salads
Antipasto Tortellini Salad
Bean and Pepper Salad with Citrus Dressing
Black Bean Mole and Coconut Couscous
Broccoli Cauliflower Tetrazzini
Cabbage Salad Vinaigrette with Crunchy Noodles
Chicken 'n Corn Tostada Salad
Easy Vegetable Bulgur Salad
Fiesta Chicken Salad
Garden Chicken Salad
Grilled Chicken and Mango Corn Salad
Hot 'n Spicy Sautéed Mushrooms
Island Paradise Salad
Mediterranean Corn Salad
Mexican Fiesta Biscuit Bake
Potato Corn Bake
Santa Fe Corn and Cheese Bake
Saucy Bean 'n Bacon Bake
Savory Mashed Potato Pie
Southwestern Couscous Salad
Spicy Corn and Black Bean Salad
Texas Two-Step Slaw
Turkey and Pasta Coleslaw