Spring Green on Greens
Recipe from Heart-Healthy Living

You'll get plenty of heart-healthy vegetables in this fresh salad. Serve it with broiled chicken or fish to add fresh color to your plate.


Spring Green on Greens

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Servings: 2 (2-cup) servings
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Related Categories: Arugula, Asparagus, Easter, Easter Salads, Greens, Healthy Cooking, Healthy Dishes, Heart Healthy, Low Calorie, Low Carb, Low Sodium, Zucchini
 
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Ingredients
  • 1  medium
    zucchini, chopped (1 1/4 cups)
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  • 8  ounces
    fresh asparagus spears, trimmed and cut into 1/2- to 1-inch slices (1 cup)
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  • 4 
    green onions, thinly sliced (1/4 cup)
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  • 1/2  cup
    frozen peas
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  • 1  tablespoon
    olive oil
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  • 2  cups
    fresh arugula or spinach
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  • 2  cups
    watercress
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  • 1/4  cup
    bottled mild or medium green salsa or green taco sauce
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  • 1  tablespoon
    white balsamic vinegar
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Directions
1.
In a large skillet cook zucchini, asparagus, green onion, and peas in hot oil over medium heat for 3 to 5 minutes or until asparagus is just crisp tender, stirring occasionally. Transfer to a medium bowl; cover and chill for 2 to 24 hours.
2.
In a large bowl toss together arugula and watercress. On two dinner plates. Stir salsa and vinegar into chilled vegetables; spoon over greens. Sprinkle with hard cooked egg.
Nutrition information
Calories 148, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 17 g, Total Sugar 8 g, Fiber 5 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 90%, Calcium 14%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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