Squash Ribbon Salad | McCormick For Chefs®

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.

Ingredients

Servings

Red Curry Vinaigrette | Serves 4
2 tbsps brown sugar, firmly packed
2 tbsps lime juice, freshly squeezed
2 tbsps rice vinegar
2 tbsps Thai Kitchen ® Red Curry Paste
2 tsps Thai Kitchen ® Premium Fish Sauce
1/4 tsp McCormick Culinary ® Red Pepper, Crushed
Squash Ribbon Salad | Serves 4
2 oz pancetta, sliced
2 eaches yellow squash, large
2 eaches zucchini, large
1 cup cherry tomatoes, halved

Procedure

For the Red Curry Vinaigrette:

For the vinaigrette, mix first 6 ingredients in small bowl until well blended. Set aside.

For the Squash Ribbon Salad:

Cook pancetta in medium sauté pan 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 mandolin.

For Assembly, Garnish & Serving:

Place squash ribbons and tomatoes on serving platter. Drizzle with vinaigrette. Sprinkle with pancetta. Serve immediately.

Recipe type: Salads Lettuce Wraps and Side Salads
Cuisine: Contemporary American

NUTRITION INFORMATION (per serving)
Calories: 140
Sodium: 540 mg
Carbohydrates: 22 g
Protein: 7 g

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