Spring Salad with Broccoli Microgreens
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INGREDIENTS
Instructions:
Fill a medium saucepan with water and bring it to a boil. Add the green beans and peas and boil for 3 minutes. Add the asparagus spears and continue to boil for 2 minutes. Drain into a colander and run cold water over the vegetables to cool them quickly. Set aside.
Place greens on a large platter. Top with sliced radishes and cucumbers. Add the cooked vegetables and toss.
Drizzle with green goddess dressing.
Sprinkle the salad with the feta cheese and top with the Broccoli Microgreens.
Nutrition
Calories: 270kcal | Carbohydrates: 28g | Protein: 11g | Fat: 12g | Saturated Fat: 4.5g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 730mg | Potassium: 360mg | Fiber: 8g | Sugar: 9g | Vitamin C: 140mg | Calcium: 300mg | Iron: 14mg