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Skinny Spring Vegetable Salad Over Fresh Greens

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 2
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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.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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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

Steps

  • 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.

Nutrition

180 Calories, 8g Total Fat, 7g Protein, 19g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
90mg
4%
Potassium
880mg
25%
Total Carbohydrate
19g
6%
Dietary Fiber
6g
25%
Sugars
10g
Protein
7g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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