Spring Green on Greens

You'll get plenty of heart-healthy vegetables in this fresh salad. Serve it with broiled chicken or fish to add fresh color to your plate.

Spring Green on Greens
Makes:
2 servings
Serving Size:
2 cups
Prep:
30 mins
Chill:
2 hrs to 24 hrs
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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)
    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
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