Spring Green on Greens
medium zucchini, chopped (1 1/4 cups)
ounces fresh asparagus spears, trimmed and cut into 1/2- to 1-inch slices (1 cup)
green onions, thinly sliced (1/4 cup)
cup frozen peas
tablespoon olive oil
cups fresh arugula or spinach
cup bottled mild or medium green salsa or green taco sauce
tablespoon white balsamic vinegar
- 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.
- 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)
- Per serving:
- 148 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 250 mg sodium,
- 17 g carb.,
- 5 g fiber,
- 8 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet