Squash Ribbon Salad with Red Curry Vinaigrette

Name: Squash Ribbon Salad with Red Curry Vinaigrette
Prep time: 15 min
Cook time: 5 min
Yield: 6
Cuisine: Thai,
Ingredients: 2 tbsps packed brown sugar; 2 tbsps lime juice; 2 tbsps rice vinegar; 2 tbsps red curry paste; 2 tsps premium fish sauce; 1/4 tsp McCormick® Red Pepper, Crushed; 4 slices pancetta; 1 large yellow squash; 1 large zucchini; 1 cup cherry tomatoes halved

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

Servings: 6

Ingredients

Red Curry Vinaigrette
2 tablespoons packed brown sugar
2 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
2 teaspoons Thai Kitchen® Gluten Free 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

KEY PRODUCTS

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.