Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 5 minutes
INGREDIENTS
Red Curry Vinaigrette:
2 tablespoons packed brown sugar
2 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons Thai Kitchen® Red Curry Paste
2 teaspoons Thai Kitchen® Premium Fish Sauce
1/4 teaspoon McCormick® Red Pepper, Crushed
4 slices pancetta
1 large yellow squash
1 large zucchini
1 cup halved cherry tomatoes
DIRECTIONS
1. For the Vinaigrette, mix all ingredients in small bowl until well blended. Set aside.
2. Cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.
3. Trim squash ends. Slice into ribbons with vegetable peeler or mandolin. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.
NUTRITION INFORMATION
per serving
Calories: 79
Fat: 3 g
Carbohydrates: 10 g
Cholesterol: 7 mg
Sodium: 354 mg
Fiber: 2 g
Protein: 3 g
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