Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee shredded coconut | ||
| ¼ c. lime juice | ||
| 2 tbsp. Hy-Vee canola oil | ||
| 1 tbsp. Hy-Vee sugar | ||
| 1 ½ tsp. fish sauce | ||
| ½ tsp. Hy-Vee crushed red pepper flakes | ||
| 8 c. torn butter lettuce (from 2 heads) | ||
| ½ c. chopped fresh basil | ||
| 1 small red bell pepper, cored and coarsely chopped | ||
| ½ c. coarsely chopped peanuts | ||
| 3 green onions, sliced | ||
| 2 firm, underripe mangoes, peeled, pitted and shredded |
Directions
- In a small dry skillet, toast coconut over medium heat about 3 minutes until fragrant and lightly browned, stirring continuously; remove from heat and cool. For dressing, whisk together lime juice, canola oil, sugar, fish sauce and crushed red pepper in a small bowl; set aside.
- Combine lettuce and basil; divide half among six short, wide glass tumblers. Top each with chopped red pepper, peanuts, remaining lettuce, green onion, mango and coconut. Whisk dressing again and drizzle over salads. Serve immediately.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 27g
- Protein: 5g
Daily Values
0%
Vitamin A 90%
0%
Vitamin C 110%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2012.