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Watercress, spinach and rocket salad recipe

Watercress, spinach and rocket salad recipe

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

  • Serves 6
  • 10 mins to prepare and 8 mins to cook
  • 156 calories / serving
  • Healthy

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

  1. 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.
  2. 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.
  3. Drizzle over the salad and toss thoroughly just before serving.

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