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.

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  • Makes: 2 servings
  • Serving Size: 2 cups
  • Prep: 30 mins
  • Chill: 2 hrs to 24 hrs

Spring Green on Greens

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.
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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),
  • 0 mg chol.,
  • 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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