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Island Paradise Salad

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  • Prep 20 min
  • Total 0 min
  • Ingredients 11
  • Servings 8
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Five a day? You're well on your way! Colorful fruit and veggies burst in a tropical favorite.
By Pillsbury Kitchens
Updated Sep 23, 2008
Bake-Off® Contest 39, 2000
Judith Mettlin
Snyder, New York
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Ingredients

Dressing

  • 1 teaspoon grated lime peel
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola or vegetable oil

Salad

  • 2 cups frozen sugar snap peas
  • 3 cups torn romaine lettuce
  • 3 cups torn Bibb lettuce
  • 1 avocado, pitted, peeled 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

Steps

  • 1
    In small bowl, combine all dressing ingredients; mix well.
  • 2
    Cook sugar snap peas as directed on package. Drain. Rinse with cold water to cool. Drain well.
  • 3
    In large bowl, combine cooked sugar snap peas and all remaining salad ingredients except coconut. Add dressing; toss to coat. Sprinkle with coconut.

Nutrition Information

170 Calories, 9g Total Fat, 2g Protein, 19g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
170
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
0mg
0%
Sodium
10mg
0%
Total Carbohydrate
19g
6%
Dietary Fiber
4g
16%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Fruit; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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