Watercress, spinach and rocket salad recipe
Make the most of glorious spring asparagus and peas alongside peppery watercress, rocket, spinach and creamy mozzarella. Just blanch the asparagus and peas, add the salad and mozzarella and finish with fresh mint and a glug of olive oil and it's ready.
See method- Serves 6
- 10 mins to prepare and 8 mins to cook
- 156 calories / serving
Ingredients
- 1x 125g pack of asparagus
- 200g frozen or fresh peas
- 200g mozzarella
For the dressing
- 1tbsp mint, finely chopped
- 2 spring onions, finely chopped
- 2tbsp white wine vinegar
- 50ml olive oil
- salt
- pepper
- 1x 150g bag Watercress, Spinach and Rocket Salad
Each serving contains
- Energy
- 645kJ 156.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 4.0gProtein 9.5gFibre 2.6g
Method
- Cook theasparagusin boiling salted water until tender - approximately 3-4 minutes then drain. Cook thepeasin the same way, then drain and reserve.
- Chop the mozzarella into bite-size pieces and arrange all together with thewatercress,rocketandspinach. Whisk the dressing ingredients together with a little salt and pepper.
- Drizzle over the salad and toss thoroughly just before serving.
