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Nutrition Facts
Serving Size 291 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 115 mg 5%
Total Carbohydrate 22 g 7%
Dietary Fiber 8 g 32%
Sugars 11 g
Protein 6 g
Vitamin A 120% Iron 20%
Vitamin C 140% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Honey-Lime Vegetable & Spinach Salad
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

10 Oz H-E-B Baby Spring Mix
2 medium zucchini
1 red bell pepper, seeds and stems removed
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tsp Morton & Bassett Mexican Spice
1/2 cup(s) Cookwell & Company Honey Lime Vinaigrette
1 large Large Hass avocado
1/4 cup(s) Texas Star Nut Roasted Salted Sunflower Kernels
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Instructions

1
Trim and discard ends from squash. Cut into 1/2-inch pieces. Cut bell pepper into thin slivers.
2
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.
3
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

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