Peppery arugula and watercress plus a dash of salsa add refreshing sassiness to your salad routine. Almost as good for you as it is tasty, you can't go wrong adding these ingredients to your shopping list.
Skinny Spring Vegetable Salad Over Fresh Greens
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.
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
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.
Calories 180, Fat 8 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 90 milligrams, Carbs 19 grams, Fiber 6 grams, Sugar 10 grams, Protein 7 grams