Spring Green on Greens Recipe

1      Reviews by:    Fern Zimmerman   Spring Green on Greens Recipe lightly sautes zucchini, asparagus spears, grren onion and frozen peas in olive oil then tosses with green salsa or green taco sauce before serving over arugula or spinach to make this wonderful salad recipe. 1284

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 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

DIRECTIONS

• 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 to a medium bowl; cover and chill for 2 to 24 hours.
• In a large bowl toss together arugula and watercress. Arrange greens on two dinner plates. Stir salsa and vinegar into chilled vegetables; spoon over greens.