The spring produce in Arizona never tasted better! Are you looking for a way to use all of those plentiful, local and seasonal greens? Give this recipe a try! It is high in flavor and fiber and low in fat. It's a nice change from traditional cold lettuce salads.
Ingredients
- 1 teaspoon olive oil
- Two green onions, sliced
- One garlic clove, finely chopped
- ¾ cup zucchini or yellow squash, sliced
- ½ cup carrots, sliced
- ¾ cup sugar snap peas
- ½ cup radishes, quartered
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried or fresh dill or herbs of choice
- 1 tablespoon fresh lemon juice
- 4 cups salad greens
Preparation
- Thoroughly wash all vegetables.
- Heat oil in skillet on medium heat.
- Cook onions for one minute.
- Add garlic. Cook for another minute.
- Stir in zucchini and carrots.
- Cover, reduce heat to low, and cook until almost tender, about three minutes.
- If vegetables start to brown, add a tablespoon or two of water.
- Add snap peas, radishes, salt, pepper and dill.
- Cook, stirring often, until just tender, about four minutes.
- Remove from heat. Allow to cool slightly. Toss with salad greens and fresh lemon juice.
Yield: Four servings
Approximate nutritional breakdown per serving: 140 calories, 4 grams protein, 1.5 grams fat, 28 grams carbohydrate 4 grams fiber, 190 milligrams sodium