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Spring Green on Greens
Ingredients
- 1 medium zucchini, chopped (1 1/4 cups)
- 8 ounces fresh asparagus spears, trimmed and cut into 1/2- to 1-inch slices (1 cup)
- 4 green onions, thinly sliced (1/4 cup)
- 1/2 cup frozen peas
- 1 tablespoon olive oil
- 2 cups fresh arugula or spinach
- 2 cups watercress
- 1/4 cup bottled mild or medium green salsa or green taco sauce
- 1 tablespoon white balsamic vinegar
Directions
1. In a large skillet cook zucchini, asparagus, green onion, and peas in hot oil over medium heat for 3 to 5 minutes or until asparagus is just crisp tender, stirring occasionally. Transfer to a medium bowl; cover and chill for 2 to 24 hours.
2. In a large bowl toss together arugula and watercress. On two dinner plates. Stir salsa and vinegar into chilled vegetables; spoon over greens.
Nutrition Facts
(Spring Green on Greens)
- Servings Per Recipe 2,
- cal. (kcal) 148,
- Fat, total (g) 7,
- sat. fat (g) 1,
- carb. (g) 17,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 8,
- pro. (g) 7,
- vit. A (IU) 3304,
- vit. C (mg) 53,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 121,
- sodium (mg) 250,
- Potassium (mg) 710,
- calcium (mg) 141,
- iron (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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