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Honey-Lime Vegetable & Spinach Salad


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

5 minutes




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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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