Skinny Spring Vegetable Salad Over Fresh Greens Recipes

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SKINNY SPRING VEGETABLE SALAD OVER FRESH GREENS



Skinny Spring Vegetable Salad Over Fresh Greens image

94% less sat fat • 60% less sodium than the original recipe. Peppery arugula and watercress plus a dash of salsa add refreshing sassiness to your salad routine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 2

Number Of Ingredients 9

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

Steps:

  • In a large skillet, cook zucchini, asparagus, green onions, and peas in hot oil over medium heat for 3 to 5 minutes or until asparagus is just crisp-tender, stirring occasionally. Transfer vegetables to a medium bowl; cover and chill for 2 to 24 hours.
  • In a large bowl, toss together arugula and watercress. Stir salsa and vinegar into chilled vegetables; spoon over greens.

Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 10 g, TransFat 0 g

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