Yellow Early Spring Salad
This Yellow Early Spring Salad is an ode to all things yellow and is made from yellow bell pepper, pasta, summer squash, mango and cheese.
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Servings: 2 people
Ingredients
- 3 ounces gigli pasta
- 1 teaspoon turmeric
- 1 summer squash
- 1 yellow bell pepper
- 1 mango
- 3 Jarlsberg Cheese
Dressing
- 1 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons sour cream
- salt and pepper
Instructions
- Cook the pasta according the the directions on the packaging and add 1 teaspoon of turmeric to the water.
- Drain and cool.
- Cut the summer squash, bell pepper, mango and cheese in small pieces.
- Add honey, mustard, lemon juice, salt and pepper in a bowl and mix.
- Add all other ingredients to the bowl and mix well.
- Season with salt and pepper and serve.
Nutrition
Calories: 316kcal | Carbohydrates: 62g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 196mg | Fiber: 5g | Sugar: 24g
Nutrition information is automatically calculated, so should only be used as an approximation.
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