-
-
Add this recipe to your binder
This recipe is in your binder
-
Watercress, spinach and rocket salad recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
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
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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
-
Energy
645kj
156kcal
8%
-
Fat
11g
16%
-
Saturates
5g
27%
-
Sugars
2g
2%
-
Salt
0.6g
10%
of the reference intake
Carbohydrate 4g
Protein 9.5g
Fibre 2.6g
Method
- Cook the asparagus in boiling salted water until tender - approximately 3-4 minutes then drain. Cook the peas in the same way, then drain and reserve.
- Chop the mozzarella into bite-size pieces and arrange all together with the watercress, rocket and spinach. Whisk the dressing ingredients together with a little salt and pepper.
- Drizzle over the salad and toss thoroughly just before serving.