Peppery arugula and watercress plus a dash of salsa add refreshing sassiness to your salad routine.
Here's the skinny:
2 tablespoons butter >
1 tablespoon olive oil
4 cups chopped iceberg lettuce >
2 cups fresh arugula or spinach plus 2 cups watercress
1/4 cup ranch salad dressing >
1/4 cup bottled mild or medium green salsa or green taco sauce plus 1 tablespoon white balsamic vinegar
1/2 cup shredded cheddar cheese (2 ounces) >
4 green onions, thinly sliced (1/4 cup)
1/2 cup seasoned croutons >
1/2 cup Green Giant® frozen sweet peas
Nutritional Highlights
450 (before)
150 (after)
38 g (before)
7 g (after)
16 g (before)
1 g (after)
70 mg (before)
0 mg (after)
630 mg (before)
250 mg (after)
35 (before)
70 (after)
30 min |
2 hr 30 min |
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 Green Giant® 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
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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.
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2 In a large bowl, toss together arugula and watercress. Stir salsa and vinegar into chilled vegetables; spoon over greens.
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Nutritional Information
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
% Daily Value
Vitamin A 70; Vitamin C 90; Calcium 15; Iron 20
Exchanges
0 High-Fat Meat, 1 1/2 Fat
Carbohydrate Choices
1
