Recipe
Author
Hy-Vee Test Kitchen
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Description
The lime and cayenne are complementary flavors that put a vibrant spark into a vinaigrette when used together.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. fresh lime juice | ||
| 2 tbsp. finely chopped shallot | ||
| 1 clove(s) garlic, minced | ||
| 1 ½ tsp. Hy-Vee sugar | ||
| ½ tsp. Hy-Vee kosher salt | ||
| ⅛ tsp. cayenne pepper | ||
| 2 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| 1 tbsp. chopped fresh cilantro | ||
| 1 (5 oz) pkg Hy-Vee Spring Mix lettuce | ||
| ½ medium yellow summer squash | ||
| ½ small zucchini or cucumber | ||
| 2 c. fresh sugar snap peas, divided | ||
| Toasted pine nuts and fresh cilantro leaves, optional |
Directions
- For Lime-Cayenne Vinaigrette, whisk together lime juice, shallot, garlic, sugar, salt and cayenne pepper. Slowly whisk in oil. Add cilantro. Cover and set aside.
- Divide lettuce among 4 plates. Using a vegetable peeler, peel ribbons of squash and zucchini over each salad. Top each with sugar snap peas and prepared vinaigrette. Serve each topped with pine nuts and cilantro, if desired.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 280mg
- Total Carbohydrates: 9g
- Protein: 3g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 50%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2014.