Super Spring Salad

By author photo Jenny Craig Team

vegetarian

Serves: 6

Grocery count (per serve): Free Food recipe

Ingredients

  • ½ cup green beans (string beans), cut into 5cm lengths
  • ½ bunch asparagus (stems and tips), cut into 5cm lengths
  • 1 cup lettuce (try butter or cos lettuce)
  • ½ cup water cress
  • ½ cup cucumber (skin on), chopped into 2cm chunks
  • ½ cup button mushrooms, quartered 2 spring onions, finely sliced
  • ½ cup strawberries, halved
  • Balsamic vinegar to taste

Method

  1. Blanch prepared green beans and asparagus for one minute in boiling water. Immediately rinse under cold water, then set aside.
  2. Remove watercress leaves from stems.
  3. Toss all ingredients together with a drizzle of balsamic vinegar. Enjoy!

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