Sweet and Sour Zucchini Salad

Name: Sweet and Sour Zucchini Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: Baby Zucchini Squash; Peppers Jalapeno; Mariani Pineapple, Simply Dried; Mariani Mangoes, Dried Philippine; Del Monte Kernel Corn, Whole, Golden Sweet; SIGNATURE SELECTS Edamame, in Pod; Jalapeno Cheese Bagels; Signature Farms Juice, Lime; Mimi's Products Cilantro Flakes; Morton & Bassett Spices Cayenne Pepper; Morton Iodized Salt & Black Pepper; Atkins Protein Chips, Ranch Flavor

Serves 2

15 mins prep

15 mins total

Packed with big, bold flavors and tons of crunch! It's a healthy, light, NO LETTUCE salad!

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small zucchinidiced small (about 1 to 1 1/2 cups)

average/small de-seeded jalapeño pepperdiced finely (or keep the seeds for extra heat)

cupdiced pineapplefresh, frozen, or canned

cupdiced mangofresh or frozen

cupcornfresh or frozen; I don’t cook or thaw it

cupcooked edamame

cuphot pepper jelly (homemade here] or [here

juice from 1 very juicy lime3 to 4 tablespoons

cilantro leaves from about 1/2 bunch of cilantrotorn or chopped (I used 1 whole bunch)

pinchcayenne pepperoptional and to taste

salt and pepperoptional and to taste

chips or bread for servingoptional

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Combine all ingredients in a large bowl, toss very well to coat, and serve immediately.

Optionally, refrigerate salad for up to 24 hours before serving. Fruits and vegetables will release their juices and salad will be juicier, but the flavors will have married and salad tastes better on second day.

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Sweet and Sour Zucchini Salad

Serves 2

15 mins prep

15 mins total

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