Skinny Spring Vegetable Salad Over Fresh Greens
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
Skinny Spring Vegetable Salad Over Fresh Greens serves 2 original recipe by Betty Crocker.
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