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
