Watercress, spinach and rocket salad recipe

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

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  • 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
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  • Energy 647kj 156kcal 8%
  • Fat 11.1g 16%
  • Saturates 5.3g 27%
  • Sugars 1.6g 2%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 4g Protein 9.5g Fibre 2.6g


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