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Skinny Spring Vegetable Salad Over Fresh Greens
Skinny Spring Vegetable Salad Over Fresh Greens
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Reduce sat fat and sodium by 94% and 60%, respectively. Add peppery arugula, watercress, and salsa for a refreshing twist to your salad.
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 sweet 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
Instructions:
  • Cook zucchini, asparagus, green onions, and peas in a large skillet with hot oil over medium heat for 3 to 5 minutes until asparagus is tender-crisp. Stir occasionally. Place cooked vegetables in a medium bowl, cover, and refrigerate for 2 to 24 hours.
  • Combine arugula and watercress in a large bowl. Drizzle salsa and vinegar over the chilled vegetables; spoon mixture over the greens.

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