Healthified Spring Vegetable Salad Over Fresh Greens

Healthified 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. 2 servings

Prep Time

30

Minutes

Total Time

2:30

Hrs:Mins

Makes

2

servings

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
  1. 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.
  2. In a large bowl, toss together arugula and watercress. Stir salsa and vinegar into chilled vegetables; spoon over greens.
Makes 2 servings

Nutrition Information:

1 Serving (2 cups)
  • Calories 150
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 250mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 5g,
    • Sugars 7g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.