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Squash Ribbon Salad with Red Curry Vinaigrette
salads sides

Squash Ribbon Salad with Red Curry Vinaigrette

This inspired no-cook preparation for summer squash gets bold flavor from a drizzle of Thai-style vinaigrette and a sprinkle of crisp pancetta. For effortless, paper-thin squash ribbons, use a vegetable peeler or mandoline.
  • 15m

    prep time

  • 5m

    Cook Time

  • 79

    Calories

  • 10

    Ingredients

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Ingredients

6

Servings

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

Squash Ribbon Salad

  • 4 slices pancetta
  • 1 large yellow squash
  • 1 large zucchini
  • 1 cup cherry tomatoes, halved

Instructions

  • For the Vinaigrette, mix brown sugar, lime juice, vinegar, curry paste, fish sauce and red pepper in small bowl until well blended. Set aside.

  • For the Salad, cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.

  • Trim squash ends. Slice into ribbons with vegetable peeler or mandoline. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.

Nutrition information (per Serving)

Reviews

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