Spring Pea Salad with Lime-Cayenne Dressing

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Serves 4.

All you need:

2 tbsp fresh lime juice
2 tbsp finely chopped shallot
1 clove garlic, minced
1 1/2 tsp Hy-Vee sugar
1/2 tsp Hy-Vee kosher salt
1/8 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
1/2 medium yellow summer squash
1/2 small zucchini or cucumber
2 c. fresh sugar snap peas, divided
Toasted pine nuts and fresh cilantro leaves, optional

All you do:

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 information per serving:
Calories: 110
Carbohydrate: 9g
Cholesterol: 0mg
Dietary Fiber: 2g
Fat: 7g
Protein: 3g
Saturated Fat: 1g
Sodium: 280mg
Sugars: 4g
Trans fats: 0g

Daily nutritional values:
60% vitamin A
50% vitamin C
6% calcium
10% iron