10 to 14 ozs. salad greens, combination of your choice
2 medium zucchini or yellow squash
1 red bell pepper, seeds and stems removed
1 tablespoon olive or vegetable oil
1 teaspoon Morton & Bassett Mexican Seasoning
1/2 cup Terrapin ridge Poblano Pepper & Lime Honey Mustard Dressing
1 large avacado
1/4 cup roasted sunflower kernels, optional
Trim and discard ends from squash. Cut into 1/2-inch pieces. Cut bell pepper into thin slivers.
Heat oil in a large skillet over Medium-High heat. Add squash, bell pepper and Mexican seasoning; sauté 3 minutes or until vegetables are crisp-tender. Stir in dressing; remove skillet from heat and set aside to cool slightly.
Cut avocado into thin wedges. Place salad greens in a large serving bowl; tear into bite-size pieces, if necessary. Toss with warm vegetable mixture; add sunflower kernels, if desired. Top with avocado wedges and serve
No Nutritional Information Available
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