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Tropical Romaine Salad

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  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 6 servings
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Add something hearty to your family's Tropical cuisine night! Serve mango and coconut tossed in a vegetable salad - a dish that's ready in just 30 minutes!

Ingredients

Dressing

1
teaspoon grated lime peel
3
tablespoons honey
2
tablespoons fresh lime juice
1
tablespoon olive oil

Salad

2
cups frozen sugar snap peas (from 1-lb bag)
4
cups torn romaine lettuce
1
avocado, peeled, pitted and cut into 1/2-inch cubes
1
large ripe mango, peeled, seed removed and cut into 1/2-inch cubes
1/4
cup red onion strips
1/4
cup shredded coconut

Steps

  • 1 In small bowl, mix dressing ingredients.
  • 2 Cook sugar snap peas as directed on bag; drain. Rinse with cold water to cool; drain well.
  • 3 In large bowl, mix cooked peas, lettuce, avocado, mango and onion. Add dressing; toss to coat. Sprinkle with coconut.
  • 1 In small bowl, mix dressing ingredients.
  • 2 Cook sugar snap peas as directed on bag; drain. Rinse with cold water to cool; drain well.
  • 3 In large bowl, mix cooked peas, lettuce, avocado, mango and onion. Add dressing; toss to coat. Sprinkle with coconut.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
7g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
20mg
1%
Potassium
370mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
18%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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