Mary Lavanway from Hannaford shows us how to make a spicy cucumber and carrot salad.
Serving Size: 1/2 cup
1/4 cup olive oil
2 Tbsp. lime juice
1 Tbsp. honey
1 Tbsp. cider vinegar
1/2 tsp. McCormick Gourmet™ Sriracha Seasoning
1 medium cucumber, halved lengthwise, seeded and sliced on the diagonal
1 cup julienned carrots
1/4 cup thinly sliced red onion
1. Mix oil, lime juice, honey, vinegar and seasoning in large bowl.
2. Add vegetables; toss to coat well. Cover.
3. Refrigerate until ready to serve.
Amount Per Serving: Calories 139; Cholesterol 0 mg; Sodium 41 mg; Protein 1 g;
Total Fat 11 g; Saturated Fat 2 g; Fiber 1 g; Carbohydrate 9 g
Recipe courtesy of McCormick®