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
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
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® Crushed Red Pepper
- Squash Ribbon Salad
- 4 slices pancetta
- 1 large yellow squash
- 1 large zucchini
- 1 cup cherry tomatoes, halved
INSTRUCTIONS
- 1 For the Vinaigrette, mix brown sugar, lime juice, vinegar, curry paste, fish sauce and red pepper in small bowl until well blended. Set aside.
- 2 For the Salad, 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 mandoline. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.
NUTRITION INFORMATION
(per Serving)
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