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Recipes
Shopping list
Ingredients
- 3 cloves garlic
- 1 (5 oz) container sliced fresh onions
- 1 (11 oz) container sliced fresh squash
- ¼ cup lemon vinaigrette
- ¼ teaspoon crushed red pepper
- 2 cups baby arugula
Steps
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Chop garlic. Cut onions and squash into bite-size pieces if desired.
- Place vinaigrette, garlic, red pepper, onions, and squash in pan. Cook 3–4 minutes, stirring occasionally, until vegetables are slightly tender.
- Place arugula in large bowl. Add hot vegetable mixture over arugula and toss to coat until blended. Serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 60, Total Fat 3g, Sat Fat 0.5g, Trans Fat 0g, Chol 125mg, Sodium 190mg, Total Carb 7g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%