Spring Pea Salad with Lime-Cayenne Dressing

Recipe

Salad
Spring Pea Salad with Lime-Cayenne Dressing

Primary Media

Salad on a white plate with sliced vegetables

User Rating

4.2 out of 5 stars
Rate it:
5 ratings

Recipe Data

4
Servings
15min
Prep
15min
Total

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Description

The lime and cayenne are complementary flavors that put a vibrant spark into a vinaigrette when used together.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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

  1. 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.
  2. 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.