Healthified Spring Vegetable Salad Over Fresh Greens

 

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

• 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.