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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Island Paradise Salad

Prep time: 20 minutes

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

Salad:
2 cups Green Giant Select Frozen Sugar Snap Peas
3 cups torn romaine lettuce
3 cups torn Bibb lettuce
1 avocado, peeled, seed removed 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 large bowl, combine cooked sugar snap peas and all remaining salad ingredients except coconut. Add dressing; toss to coat. Sprinkle with coconut. Makes 8 (11/4-cup) servings.

Nutrition information per serving: Calories, 170; calories from fat, 80; total fat, 9 grams; cholesterol. 0 mg; sodium. 10 mg; carbohydrates, 19 grams; dietary fiber, 4 grams.

Judith Mettlin, Snyder, N.Y.

Thursday, March 02, 2000



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