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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spring Green on Greens

Makes: 2 servings
Serving size: 2 cups
Prep 30 mins Chill 2 hrs to 24 hrs
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 (g) 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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