Thursday, November 29, 2012

Watercress Spring Salad




Watercress Spring Salad

1 bag of spring greens
3 cups of watercress greens
1 container of cherry tomatoes – sliced and roasted RECIPE HERE
1-2 zucchini – sliced and roasted
1 cup of French's French Fried Onions
1 avocado
3 stalks of celery
1 tsp garlic powder or 1 clove of garlic (just for the roasted zucchini)
3-4 Tbls lite honey mustard dressing
1/4 tsp salt
cooking spray (olive oil)

Preheat the oven to 375 F.

Cut your zucchinis into long stems. Make sure not to make them too thin. Each zucchini should yield about 6 pieces. Line a baking sheet with tinfoil and place zucchini on top. Sprinkle 1 tsp of garlic powder, ¼ salt, and spray lightly with olive oil cooking spray. Place into the oven for about 15-20 minutes. Remove once there is a bit of browning. Once your zucchini is done, you can put the zucchini onto a plate and throw on another piece of tinfoil for your roasted tomatoes. Follow SkinnyFig's Roasted Cherry Tomato recipe.

Place your spring greens and watercress greens into a large bowl. Mix in your honey mustard dressing add more or less to your liking. Chop the avocado and celery into small pieces and add on top of your greens. Once the zucchini is cooled, chop those into about 1 inch pieces and add to the salad. Throw in your fried onions and cherry tomatoes once they are done roasting (to perfection, of course!) go ahead and add those on top of the salad. All finished! A salad with personality but still low calorie.

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