Skinny Spring Vegetable Salad Over Fresh Greens
Updated Sep 20, 2016
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.
Skinny Spring Vegetable Salad Over Fresh Greens
- Prep Time 30 min
- Total 2 hr 30 min
- Servings 2
- Ingredients 9
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
Instructions
-
Step1In 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.
-
Step2In 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
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