Butternut Squash Salad
Ingredients: Dressing Ingredients:
1 butternut squash (1 ½ pound) 1/3 cup orange juice
2 – 3 tablespoons finely minced red onion ¼ cup lemon juice
1 large green pepper, sliced into thin strips ¼ cup fresh mint leaves, finely chopped
1 large red pepper, sliced into thin strips ½ teaspoon cumin
¼ cup slivered almonds, or peanuts, toasted ¼ teaspoon black pepper
1 tablespoon sugar
Directions:
- Prepare the squash by cutting in half lengthwise, remove seeds, peeling and cutting crosswise into thin slices, about 1/8 inches thick.
OR
If you buy already prepared cubed squash, but the cubes into thin slices.
- Steam the squash over boiling water for 3 or 4 minutes until slightly tender. (Do not cook the squash in boiling water, as it will get too soft.) You want firm pieces of squash.
- Combine squash, onion, and peppers in a bowl.
- Mix dressing, pour over squash and toss gently.
- Top with toasted almonds or peanuts.
| Nutrition Facts | |||
| Serving Size: ½ Cup |
% Daily Value |
|
|
| Calories 130 Calories from fat: 30 | |||
| Total Fat 3.5g |
5% |
|
|
| Saturated Fat 0g |
0% |
|
|
| Cholesterol 0mg |
0% |
|
|
| Sodium 15mg |
1% |
|
|
| Total Carbohydrate 24g |
8% |
|
|
| Dietary Fiber 7g |
26% |
|
|
| Sugars 9g |
|
|
|
| Protein 4g |
|
|
|
| Vitamin A 220% Vitamin C 190% | |||
| Calcium 15% Iron 35% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
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