Rainbow Pepper Slaw With Chipotle Dressing
Rainbow Pepper Slaw with Chipotle DressingIngredients¼ cup fresh lemon juice¼ cup low-fat mayonnaise1 tablespoon brown sugar1 teaspoon garlic, minced1 ¼ teaspoon cannedchipotle chili in adobosauce2 teaspoon chili powderRainbow Pepper Slaw with Chipotle DressingIngredients¼ cup fresh lemon juice¼ cup low-fat mayonnaise1 tablespoon brown sugar1 teaspoon garlic, minced1 ¼ teaspoon cannedchipotle chili in adobosauce2 teaspoon chili powder¾ cup red bell pepper, cut intothin 2-inch strips (about 1 large)¾ cup yellow bell pepper, cut intothin 2-inch strips (about 1 large)½ cup green cabbage, shredded½ cup carrot, shredded¼ cup cilantro, choppedDirectionsPuree the first 6 ingredients in a food processor.(This can be made 1 day ahead. Cover & refrigerate.)Prepare bell pepper, cabbage, carrot, and cilantro as indicatedabove.Toss the vegetable slaw mix with the chipotle dressing.Cover and refrigerate for 1 hour until the vegetables softenslightly but are still crunchy. Serve and enjoy!Yields five 1/2-cup servings.Nutrition Facts: 76 Calories,4.3 g Fat, 115 mg Sodium, 150mg Potassium, 9 g Carbohydrate, 2 g Fiber, 1 g Protein,Vitamin A 62% DV, Vitamin C75% DVRainbow Pepper Slaw with Chipotle DressingIngredients¼ cup fresh lemon juice¼ cup low-fat mayonnaise1 tablespoon brown sugar1 teaspoon garlic, minced1 ¼ teaspoon cannedchipotle chili in adobosauce2 teaspoon chili powderDirectionsPuree the first 6 ingredients in a food processor.(This can be made 1 day ahead. Cover & refrigerate.)Prepare bell pepper, cabbage, carrot, and cilantro as indicatedabove.Toss the vegetable slaw mix with the chipotle dressing.Cover and refrigerate for 1 hour until the vegetables softenslightly but are still crunchy. Serve and enjoy!Yields five 1/2-cup servings.Nutrition Facts: 76 Calories,4.3 g Fat, 115 mg Sodium, 150mg Potassium, 9 g Carbohydrate, 2 g Fiber, 1 g Protein,Vitamin A 62% DV, Vitamin C75% DVRainbow Pepper Slaw with Chipotle DressingIngredients¼ cup fresh lemon juice¼ cup low-fat mayonnaise1 tablespoon brown sugar1 teaspoon garlic, minced1 ¼ teaspoon cannedchipotle chili in adobosauce2 teaspoon chili powder¾ cup red bell pepper, cut intothin 2-inch strips (about 1 large)¾ cup yellow bell pepper, cut intothin 2-inch strips (about 1 large)½ cup green cabbage, shredded½ cup carrot, shredded¼ cup cilantro, choppedDirectionsPuree the first 6 ingredients in a food processor.(This can be made 1 day ahead. Cover & refrigerate.)Prepare bell pepper, cabbage, carrot, and cilantro as indicatedabove.Toss the vegetable slaw mix with the chipotle dressing.Cover and refrigerate for 1 hour until the vegetables softenslightly but are still crunchy. Serve and enjoy!Yields five 1/2-cup servings.¾ cup red bell pepper, cut intothin 2-inch strips (about 1 large)¾ cup yellow bell pepper, cut intothin 2-inch strips (about 1 large)½ cup green cabbage, shredded½ cup carrot, shredded¼ cup cilantro, choppedNutrition Facts: 76 Calories,4.3 g Fat, 115 mg Sodium, 150mg Potassium, 9 g Carbohydrate, 2 g Fiber, 1 g Protein,Vitamin A 62% DV, Vitamin C75% DV¾ cup red bell pepper, cut intothin 2-inch strips (about 1 large)¾ cup yellow bell pepper, cut intothin 2-inch strips (about 1 large)½ cup green cabbage, shredded½ cup carrot, shredded¼ cup cilantro, choppedDirectionsPuree the first 6 ingredients in a food processor.(This can be made 1 day ahead. Cover & refrigerate.)Prepare bell pepper, cabbage, carrot, and cilantro as indicatedabove.Toss the vegetable slaw mix with the chipotle dressing.Cover and refrigerate for 1 hour until the vegetables softenslightly but are still crunchy. Serve and enjoy!Yields five 1/2-cup servings.Nutrition Facts: 76 Calories,4.3 g Fat, 115 mg Sodium, 150mg Potassium, 9 g Carbohydrate, 2 g Fiber, 1 g Protein,Vitamin A 62% DV, Vitamin C75% DV
Nutrition Facts: 21 Calories, 0 g Fat,9 mg Sodium, 180 mg Potassium, 5 gCarbohydrates, 2 g Fiber, 1 g Protein,Vitamin A 11% DV, Vitamin C 24 % DVNutrition Facts: 21 Calories, 0 g Fat,9 mg Sodium, 180 mg Potassium, 5 gCarbohydrates, 2 g Fiber, 1 g Protein,Vitamin A 11% DV, Vitamin C 24 % DVFresh Fiesta Summer SaladFresh Fiesta Summer SaladIngredients1 ½ cup tomatoes, medium-dice(about 2 medium tomatoes)¾ cup cucumber, medium-dice (about 1 medium cucumber)¾ cup jicama, medium-dice3 tablespoons green onion, chopped1 tablespoon fresh lemon juice¼ cup fresh lime juice1 teaspoon chili powder1/8 teaspoon cayenne pepper (optional)DirectionsCut tomatoes, cucumber, and jicama into ½ inch cubes(medium-dice).Chop the green onion.Wisk together the lemon juice, lime juice, chili powder,and cayenne pepper (optional).Gently mix the dressing into the salad mixture.Refrigerate for 1 hour and serve.Yields six 1/2-cup servings.Ingredients1 ½ cup tomatoes, medium-dice(about 2 medium tomatoes)¾ cup cucumber, medium-dice (about 1 medium cucumber)¾ cup jicama, medium-dice3 tablespoons green onion, chopped1 tablespoon fresh lemon juice¼ cup fresh lime juice1 teaspoon chili powder1/8 teaspoon cayenne pepper (optional)DirectionsCut tomatoes, cucumber, and jicama into ½ inch cubes(medium-dice).Chop the green onion.Wisk together the lemon juice, lime juice, chili powder,and cayenne pepper (optional).Gently mix the dressing into the salad mixture.Refrigerate for 1 hour and serve.Yields six 1/2-cup servings.Nutrition Facts: 21 Calories, 0 g Fat,9 mg Sodium, 180 mg Potassium, 5 gCarbohydrates, 2 g Fiber, 1 g Protein,Vitamin A 11% DV, Vitamin C 24 % DVFresh Fiesta Summer SaladFresh Fiesta Summer SaladIngredients1 ½ cup tomatoes, medium-dice(about 2 medium tomatoes)¾ cup cucumber, medium-dice (about 1 medium cucumber)¾ cup jicama, medium-dice3 tablespoons green onion, chopped1 tablespoon fresh lemon juice¼ cup fresh lime juice1 teaspoon chili powder1/8 teaspoon cayenne pepper (optional)DirectionsCut tomatoes, cucumber, and jicama into ½ inch cubes(medium-dice).Chop the green onion.Wisk together the lemon juice, lime juice, chili powder,and cayenne pepper (optional).Gently mix the dressing into the salad mixture.Refrigerate for 1 hour and serve.Yields six 1/2-cup servings.Ingredients1 ½ cup tomatoes, medium-dice(about 2 medium tomatoes)¾ cup cucumber, medium-dice (about 1 medium cucumber)¾ cup jicama, medium-dice3 tablespoons green onion, chopped1 tablespoon fresh lemon juice¼ cup fresh lime juice1 teaspoon chili powder1/8 teaspoon cayenne pepper (optional)DirectionsCut tomatoes, cucumber, and jicama into ½ inch cubes(medium-dice).Chop the green onion.Wisk together the lemon juice, lime juice, chili powder,and cayenne pepper (optional).Gently mix the dressing into the salad mixture.Refrigerate for 1 hour and serve.Yields six 1/2-cup servings.Nutrition Facts: 21 Calories, 0 g Fat,9 mg Sodium, 180 mg Potassium, 5 gCarbohydrates, 2 g Fiber, 1 g Protein,Vitamin A 11% DV, Vitamin C 24 % DV
Southwestern Salad with Cilantro-Lime DressingSouthwestern Salad with Cilantro-Lime DressingDressing Ingredients½ cup loosely packed cilantro,chopped,stems removed¾ cup low-fat, plain yogurt2 teaspoons garlic, minced2 tablespoons fresh lime juice(about 1 lime)1 tablespoon oil1 tablespoon vinegar¼ teaspoon granulated onionpowder¼ teaspoon pepperDressing Ingredients½ cup loosely packed cilantro,chopped,stems removed¾ cup low-fat, plain yogurt2 teaspoons garlic, minced2 tablespoons fresh lime juice(about 1 lime)1 tablespoon oil1 tablespoon vinegar¼ teaspoon granulated onionpowder¼ teaspoon pepperDirectionsTo make the cilantro limedressing, combine thecilantro, yogurt, garlic, limejuice, oil, vinegar,onion powder, pepper, andsalt in the food processor.Set aside.To assemble the salad, cutproduce as indicated above.Top the romaine lettucewith jicama,cherry tomatoes, corn, andpinto beans. Gently tosssalad with dressing. ServeSalad Ingredients5 cups chopped romaine lettuce(about 1 medium head)¾ cup jicama, medium-diced½ cup cherry tomatoes, halved½ cup canned corn kernels, low-sodium, drained½ cup canned pinto beans, low-sodium, drainedNutrition Facts: 45 Calories, 70 mgSodium, 168 mg Potassium, 7 g Carbohydrates, 2 g Fiber, 2 g ProteinDirectionsTo make the cilantro limedressing, combine thecilantro, yogurt, garlic, limejuice, oil, vinegar,onion powder, pepper, andsalt in the food processor.Set aside.To assemble the salad, cutproduce as indicated above.Top the romaine lettucewith jicama,cherry tomatoes, corn, andpinto beans. Gently tosssalad with dressing. ServeSalad Ingredients5 cups chopped romaine lettuce(about 1 medium head)¾ cup jicama, medium-diced½ cup cherry tomatoes, halved½ cup canned corn kernels, low-sodium, drained½ cup canned pinto beans, low-sodium, drainedNutrition Facts: 45 Calories, 70 mgSodium, 168 mg Potassium, 7 g Carbohydrates, 2 g Fiber, 2 g ProteinSouthwestern Salad with Cilantro-Lime DressingSouthwestern Salad with Cilantro-Lime DressingDressing Ingredients½ cup loosely packed cilantro,chopped,stems removed¾ cup low-fat, plain yogurt2 teaspoons garlic, minced2 tablespoons fresh lime juice(about 1 lime)1 tablespoon oil1 tablespoon vinegar¼ teaspoon granulated onionpowder¼ teaspoon pepperDressing Ingredients½ cup loosely packed cilantro,chopped,stems removed¾ cup low-fat, plain yogurt2 teaspoons garlic, minced2 tablespoons fresh lime juice(about 1 lime)1 tablespoon oil1 tablespoon vinegar¼ teaspoon granulated onionpowder¼ teaspoon pepperDirectionsTo make the cilantro limedressing, combine thecilantro, yogurt, garlic, limejuice, oil, vinegar,onion powder, pepper, andsalt in the food processor.Set aside.To assemble the salad, cutproduce as indicated above.Top the romaine lettucewith jicama,cherry tomatoes, corn, andpinto beans. Gently tosssalad with dressing. ServeSalad Ingredients5 cups chopped romaine lettuce(about 1 medium head)¾ cup jicama, medium-diced½ cup cherry tomatoes, halved½ cup canned corn kernels, low-sodium, drained½ cup canned pinto beans, low-sodium, drainedNutrition Facts: 45 Calories, 70 mgSodium, 168 mg Potassium, 7 g Carbohydrates, 2 g Fiber, 2 g ProteinDirectionsTo make the cilantro limedressing, combine thecilantro, yogurt, garlic, limejuice, oil, vinegar,onion powder, pepper, andsalt in the food processor.Set aside.To assemble the salad, cutproduce as indicated above.Top the romaine lettucewith jicama,cherry tomatoes, corn, andpinto beans. Gently tosssalad with dressing. ServeSalad Ingredients5 cups chopped romaine lettuce(about 1 medium head)¾ cup jicama, medium-diced½ cup cherry tomatoes, halved½ cup canned corn kernels, low-sodium, drained½ cup canned pinto beans, low-sodium, drainedNutrition Facts: 45 Calories, 70 mgSodium, 168 mg Potassium, 7 g Carbohydrates, 2 g Fiber, 2 g Protein
Perfect Persimmon SaladPerfect Persimmon SaladIngredients:3 Fuyu persimmons, diced, seeds discarded1 large Fuji apple, cored and diced1/4 cup fresh mint leaves, minced(about 8 – 10 leaves)2 teaspoon lime juice (about 1 lime)Ingredients:3 Fuyu persimmons, diced, seeds discarded1 large Fuji apple, cored and diced1/4 cup fresh mint leaves, minced(about 8 – 10 leaves)2 teaspoon lime juice (about 1 lime)Directions:Prepare ingredients as indicated above.Gently toss all ingredients together.Serve and Enjoy.Yields eight 1/2-cup servings.Directions:Prepare ingredients as indicated above.Gently toss all ingredients together.Serve and Enjoy.Yields eight 1/2-cup servings.Nutrition Facts: 60 Calories, 0 g Fat, 2 mg Sodium, 144 mg Potassium, 16 gNutrition Facts: 60 Calories, 0 g Fat, 2 mg Sodium, 144 mg Potassium, 16 gCarbohydrates, 3 g Fiber, 0.5 g Protein, Vitamin A 23 % DV, Vitamin C 12% DVCarbohydrates, 3 g Fiber, 0.5 g Protein, Vitamin A 23 % DV, Vitamin C 12% DVPerfect Persimmon SaladPerfect Persimmon SaladIngredients:3 Fuyu persimmons, diced, seeds discarded1 large Fuji apple, cored and diced1/4 cup fresh mint leaves, minced(about 8 – 10 leaves)2 teaspoon lime juice (about 1 lime)Ingredients:3 Fuyu persimmons, diced, seeds discarded1 large Fuji apple, cored and diced1/4 cup fresh mint leaves, minced(about 8 – 10 leaves)2 teaspoon lime juice (about 1 lime)Directions:Prepare ingredients as indicated above.Gently toss all ingredients together.Serve and Enjoy.Yields eight 1/2-cup servings.Directions:Prepare ingredients as indicated above.Gently toss all ingredients together.Serve and Enjoy.Yields eight 1/2-cup servings.Nutrition Facts: 60 Calories, 0 g Fat, 2 mg Sodium, 144 mg Potassium, 16 gNutrition Facts: 60 Calories, 0 g Fat, 2 mg Sodium, 144 mg Potassium, 16 gCarbohydrates, 3 g Fiber, 0.5 g Protein, Vitamin A 23 % DV, Vitamin C 12% DVCarbohydrates, 3 g Fiber, 0.5 g Protein, Vitamin A 23 % DV, Vitamin C 12% DV
Winter Carrot Citrus SaladWinter Carrot Citrus SaladIngredientsIngredients2 cups carrot, shredded2 cups carrot, shredded1 cup green apple, medium-diced1 cup green apple, medium-diced1 cup green cabbage, shredded1 cup green cabbage, shredded½ cup plain, low-fat yogurt½ cup plain, low-fat yogurt¼ cup orange juice, freshly squeezed¼ cup orange juice, freshly squeezed2 teaspoons orange zest2 teaspoons orange zest¼ cup dried cranberries¼ cup dried cranberriesDirectionsDirectionsShred the carrots and cabbage. Medium dice the green apple.Shred the carrots and cabbage. Medium dice the green apple.Whisk together the yogurt, orange juice, and zest.Whisk together the yogurt, orange juice, and zest.Combine carrot mixture with yogurt dressing.Nutrition Facts: 60 Calories, 0 g Fat, 2 mgCombine carrot mixture with yogurt dressing.Nutrition Facts: 60 Calories, 0 g Fat, 2 mgSprinkle dried cranberries on top.Sodium, 144 mg Potassium, 16 g Carbohydrates,Sprinkle dried cranberries on top.Sodium, 144 mg Potassium, 16 g Carbohydrates,3 g Fiber, 0.5 g Protein, Vitamin A 23 % DV,Serve immediately and enjoy!Vitamin C 12% DVYields eight 1/2-cup servings.3 g Fiber, 0.5 g Protein, Vitamin A 23 % DV,Serve immediately and enjoy!Vitamin C 12% DVYields eight 1/2-cup servings.Funded by USDA SNAP-Ed, an equal opportunity provider and employer.Funded by USDA SNAP-Ed, an equal opportunity provider and employer.Winter Carrot Citrus SaladWinter Carrot Citrus SaladIngredientsIngredients2 cups carrot, shredded2 cups carrot, shredded1 cup green apple, medium-diced1 cup green apple, medium-diced1 cup green cabbage, shredded1 cup green cabbage, shredded½ cup plain, low-fat yogurt½ cup plain, low-fat yogurt¼ cup orange juice, freshly squeezed¼ cup orange juice, freshly squeezed2 teaspoons orange zest2 teaspoons orange zest¼ cup dried cranberries¼ cup dried cranberriesDirectionsDirectionsShred the carrots and cabbage. Medium dice the green apple.Shred the carrots and cabbage. Medium dice the green apple.Whisk together the yogurt, orange juice, and zest.Whisk together the yogurt, orange juice, and zest.Combine carrot mixture with yogurt dressing.Nutrition Facts: 60 Calories, 0 g Fat, 2 mgCombine carrot mixture with yogurt dressing.Nutrition Facts: 60 Calories, 0 g Fat, 2 mgSprinkle dried cranberries on top.Sodium, 144 mg Potassium, 16 g Carbohydrates,Sprinkle dried cranberries on top.Sodium, 144 mg Potassium, 16 g Carbohydrates,Serve immediately and enjoy!Yields eight 1/2-cup servings.3 g Fiber, 0.5 g Protein, Vitamin A 23 % DV,Vitamin C 12% DVFunded by USDA SNAP-Ed, an equal opportunity provider and employer.Serve immediately and enjoy!Yields eight 1/2-cup servings.3 g Fiber, 0.5 g Protein, Vitamin A 23 % DV,Vitamin C 12% DVFunded by USDA SNAP-Ed, an equal opportunity provider and employer.
SuperKale Salad with Lemon DressingSuperKale Salad with Lemon DressingDirectionsDirectionsPrepare kale and carrot as indicated above.Prepare kale and carrot as indicated above.Whisk together lemon juice, olive oil,Whisk together lemon juice, olive oil,cayenne pepper, and salt.Combine kale, carrots, and lemon dressing.cayenne pepper, and salt.Combine kale, carrots, and lemon dressing.IngredientsGently massage dressing into kale mixtureuntil kale is tender.Sprinkle salad with sunflower seeds andcranberries.IngredientsGently massage dressing into kale mixtureuntil kale is tender.Sprinkle salad with sunflower seeds andcranberries.4 cups kale, thinly sliced, stems removedServe & enjoy!4 cups kale, thinly sliced, stems removedServe & enjoy!1 cup carrot, shreddedYields ten 1/2-cup servings1 cup carrot, shreddedYields ten 1/2-cup servings¼ cup fresh lemon juice⅛ cup oil¼ teaspoon cayenne pepper powder¼ teaspoon salt¼ cup sunflower seedsNutrition Facts: 103 Calories, 7 g Fat, 157 mgSodium, 373 mg Potassium, 9 g Carbohydrate, 2 gFiber, 2 g Protein, Vitamin A 239% DV, Vitamin C¼ cup dried cranberries¼ cup fresh lemon juice⅛ cup oil¼ teaspoon cayenne pepper powder¼ teaspoon salt¼ cup sunflower seedsNutrition Facts: 103 Calories, 7 g Fat, 157 mgSodium, 373 mg Potassium, 9 g Carbohydrate, 2 gFiber, 2 g Protein, Vitamin A 239% DV, Vitamin C¼ cup dried cranberriesSuperKale Salad with Lemon DressingSuperKale Salad with Lemon DressingDirectionsDirectionsPrepare kale and carrot as indicated above.Prepare kale and carrot as indicated above.Whisk together lemon juice, olive oil,Whisk together lemon juice, olive oil,cayenne pepper, and salt.Combine kale, carrots, and lemon dressing.cayenne pepper, and salt.Combine kale, carrots, and lemon dressing.IngredientsGently massage dressing into kale mixtureuntil kale is tender.Sprinkle salad with sunflower seeds andcranberries.IngredientsGently massage dressing into kale mixtureuntil kale is tender.Sprinkle salad with sunflower seeds andcranberries.4 cups kale, thinly sliced, stems removedServe & enjoy!4 cups kale, thinly sliced, stems removedServe & enjoy!1 cup carrot, shreddedYields ten 1/2-cup servings1 cup carrot, shreddedYields ten 1/2-cup servings¼ cup fresh lemon juice⅛ cup oil¼ teaspoon cayenne pepper powder¼ teaspoon salt¼ cup sunflower seeds¼ cup dried cranberriesNutrition Facts: 103 Calories, 7 g Fat, 157 mgSodium, 373 mg Potassium, 9 g Carbohydrate, 2 gFiber, 2 g Protein, Vitamin A 239% DV, Vitamin C¼ cup fresh lemon juice⅛ cup oil¼ teaspoon cayenne pepper powder¼ teaspoon salt¼ cup sunflower seeds¼ cup dried cranberriesNutrition Facts: 103 Calories, 7 g Fat, 157 mgSodium, 373 mg Potassium, 9 g Carbohydrate, 2 gFiber, 2 g Protein, Vitamin A 239% DV, Vitamin C
Lucky Cabbage Salad with Oranges & GingerIngredientsSalad Dressing½ cup seasoned rice vinegar1 tablespoon sesame oil1 teaspoon grated fresh ginger1 teaspoon honey or brown sugar1 teaspoon soy sauceSalad Mix4 cups Napa Cabbage,thinly sliced (about ½medium head)2 navel oranges,segmented and halvedNutrition Facts: 36 Calories, 1 gOptional: Replace the dressing ingredients with an already prepared oriental salad dressing.Lucky Cabbage Salad with Oranges & GingerSalad Mix4 cups Napa Cabbage,thinly sliced (about ½medium head)2 navel oranges,segmented and halvedIngredientsSalad Dressing½ cup seasoned rice vinegar1 tablespoon sesame oil1 teaspoon grated fresh ginger1 teaspoon honey or brown sugar1 teaspoon soy sauceFat, 69 mg Sodium, 102 mgPotassium, 6 g Carbohydrate, 1.4Directionsg Fiber, 1 g Protein, Vitamin A 3%Whisk together the vinegar, ginger, honey, and soy sauce.DV, Vitamin C 42% DVVigorously whisk the sesame oil into the mixture.Prepare the cabbage, oranges, and cilantro leaves as indicated.Toss together. Toss the dressing into the cabbage mixture.Serve and enjoy!Yields twelve 1/2-cup servings.IngredientsSalad Dressing½ cup seasoned rice vinegar1 tablespoon sesame oil1 teaspoon grated fresh ginger1 teaspoon honey or brown sugar1 teaspoon soy sauceLucky Cabbage Salad with Oranges & GingerNutrition Facts: 36 Calories, 1 gFat, 69 mg Sodium, 102 mgPotassium, 6 g Carbohydrate, 1.4Directionsg Fiber, 1 g Protein, Vitamin A 3%Whisk together the vinegar, ginger, honey, and soy sauce.DV, Vitamin C 42% DVVigorously whisk the sesame oil into the mixture.Prepare the cabbage, oranges, and cilantro leaves as indicated.Toss together. Toss the dressing into the cabbage mixture.Serve and enjoy!Yields twelve 1/2-cup servings.Optional: Replace the dressing ingredients with an already prepared oriental salad dressing.Salad Mix4 cups Napa Cabbage,thinly sliced (about ½medium head)2 navel oranges,segmented and halvedNutrition Facts: 36 Calories, 1 gFat, 69 mg Sodium, 102 mgPotassium, 6 g Carbohydrate, 1.4Directionsg Fiber, 1 g Protein, Vitamin A 3%Whisk together the vinegar, ginger, honey, and soy sauce.DV, Vitamin C 42% DVVigorously whisk the sesame oil into the mixture.Prepare the cabbage, oranges, and cilantro leaves as indicated.Toss together. Toss the dressing into the cabbage mixture.Serve and enjoy!Yields twelve 1/2-cup servings.Optional: Replace the dressing ingredients with an already prepared oriental salad dressing.Lucky Cabbage Salad with Oranges & GingerIngredientsSalad Dressing½ cup seasoned rice vinegar1 tablespoon sesame oil1 teaspoon grated fresh ginger1 teaspoon honey or brown sugar1 teaspoon soy sauceSalad Mix4 cups Napa Cabbage,thinly sliced (about ½medium head)2 navel oranges,segmented and halvedNutrition Facts: 36 Calories, 1 gFat, 69 mg Sodium, 102 mgPotassium, 6 g Carbohydrate, 1.4Directionsg Fiber, 1 g Protein, Vitamin A 3%Whisk together the vinegar, ginger, honey, and soy sauce.DV, Vitamin C 42% DVVigorously whisk the sesame oil into the mixture.Prepare the cabbage, oranges, and cilantro leaves as indicated.Toss together. Toss the dressing into the cabbage mixture.Serve and enjoy!Yields twelve 1/2-cup servings.Optional: Replace the dressing ingredients with an already prepared oriental salad dressing.
Great Greens with Tangy Avocado DressingGreat Greens with Tangy Avocado DressingSalad Mix Ingredients4 cups broccoli florets4 cups romaine lettuce, chopped1 cup jicama, peeled & medium-diced¾ cup canned corn, low-sodium, rinsed¼ cup red onion, finely chopped¼ cup carrot, shreddedSalad Mix Ingredients4 cups broccoli florets4 cups romaine lettuce, chopped1 cup jicama, peeled & medium-diced¾ cup canned corn, low-sodium, rinsed¼ cup red onion, finely chopped¼ cup carrot, shreddedDressing Ingredients2 medium avocados, peeled and pitted½ cup 100% Orange Juice¼ cup lime juice (about 2 limes)¼ cup cilantro, chopped½ teaspoon garlic, minced¼ teaspoon saltDirectionsPrepare the lettuce, broccoli, jicama, and red onion as indicatedabove.Toss together in a large bowl.Add the canned corn.In a blender or food processor, mix the avocado, orange juice,lime juice, cilantro, garlic, and salt. Blend until smooth.Add the dressing to the salad and toss well to coat.Sprinkle shredded carrot on top of salad and serve immediately.Yields twelve 1/2-cup servings.Dressing Ingredients2 medium avocados, peeled and pitted½ cup 100% Orange Juice¼ cup lime juice (about 2 limes)¼ cup cilantro, chopped½ teaspoon garlic, minced¼ teaspoon saltDirectionsPrepare the lettuce, broccoli, jicama, and red onion as indicatedabove.Toss together in a large bowl.Add the canned corn.In a blender or food processor, mix the avocado, orange juice,lime juice, cilantro, garlic, and salt. Blend until smooth.Add the dressing to the salad and toss well to coat.Sprinkle shredded carrot on top of salad and serve immediately.Yields twelve 1/2-cup servings.Nutrition Facts: 102 Calories, 7 g Fat, 66Nutrition Facts: 102 Calories, 7 g Fat, 66mg Sodium, 366 mg Potassium,mg Sodium, 366 mg Potassium,11 g Carbohydrate, 4 g Fiber, 2 g Protein,11 g Carbohydrate, 4 g Fiber, 2 g Protein,Vitamin A 13% DV, Vitamin C 76% DV, IronVitamin A 13% DV, Vitamin C 76% DV, Iron8 % DV8 % DVGreat Greens with Tangy Avocado DressingGreat Greens with Tangy Avocado DressingSalad Mix Ingredients4 cups broccoli florets4 cups romaine lettuce, chopped1 cup jicama, peeled & medium-diced¾ cup canned corn, low-sodium, rinsed¼ cup red onion, finely chopped¼ cup carrot, shreddedSalad Mix Ingredients4 cups broccoli florets4 cups romaine lettuce, chopped1 cup jicama, peeled & medium-diced¾ cup canned corn, low-sodium, rinsed¼ cup red onion, finely chopped¼ cup carrot, shreddedDressing Ingredients2 medium avocados, peeled and pitted½ cup 100% Orange Juice¼ cup lime juice (about 2 limes)¼ cup cilantro, chopped½ teaspoon garlic, minced¼ teaspoon saltDirectionsPrepare the lettuce, broccoli, jicama, and red onion as indicatedabove.Toss together in a large bowl.Add the canned corn.In a blender or food processor, mix the avocado, orange juice,lime juice, cilantro, garlic, and salt. Blend until smooth.Add the dressing to the salad and toss well to coat.Sprinkle shredded carrot on top of salad and serve immediately.Yields twelve 1/2-cup servings.Dressing Ingredients2 medium avocados, peeled and pitted½ cup 100% Orange Juice¼ cup lime juice (about 2 limes)¼ cup cilantro, chopped½ teaspoon garlic, minced¼ teaspoon saltDirectionsPrepare the lettuce, broccoli, jicama, and red onion as indicatedabove.Toss together in a large bowl.Add the canned corn.In a blender or food processor, mix the avocado, orange juice,lime juice, cilantro, garlic, and salt. Blend until smooth.Add the dressing to the salad and toss well to coat.Sprinkle shredded carrot on top of salad and serve immediately.Yields twelve 1/2-cup servings.Nutrition Facts: 102 Calories, 7 g Fat, 66Nutrition Facts: 102 Calories, 7 g Fat, 66mg Sodium, 366 mg Potassium,mg Sodium, 366 mg Potassium,11 g Carbohydrate, 4 g Fiber, 2 g Protein,11 g Carbohydrate, 4 g Fiber, 2 g Protein,Vitamin A 13% DV, Vitamin C 76% DV, IronVitamin A 13% DV, Vitamin C 76% DV, Iron8 % DV8 % DV
Pixie Tangerine KabobsPixie Tangerine KabobsIngredients:For skewers:6 tangerines, peeled & segmented2 cups strawberries, halved, stems removed1 cup blackberries12 5-inch milk straws or wooden skewersFor dip:1 cup Pixie tangerine segments1/2 cup fat-fee vanilla yogurtIngredients:For skewers:6 tangerines, peeled & segmented2 cups strawberries, halved, stems removed1 cup blackberries12 5-inch milk straws or wooden skewersFor dip:1 cup Pixie tangerine segments1/2 cup fat-fee vanilla yogurtDirections:Add all dip ingredients to blender or food processor. Chill while preparing skewers.Carefully thread fruit onto straws or wooden skewers. Feel free to make patternswith the fruit!Nutrition Facts: 85 Calories, 0 g Fat,Serve as a snack with dip or appetizer312 mg Potassium, 21 g Carbohydrate, 3 gFiber, 2 g Protein, Vitamin A 22% DV,during a celebration!Vitamin C 126% DVYields six 2-kabob servings and 1½ cups dip.Directions:Add all dip ingredients to blender or food processor. Chill while preparing skewers.Carefully thread fruit onto straws or wooden skewers. Feel free to make patternswith the fruit!Nutrition Facts: 85 Calories, 0 g Fat,Serve as a snack with dip or appetizer312 mg Potassium, 21 g Carbohydrate, 3 gFiber, 2 g Protein, Vitamin A 22% DV,during a celebration!Vitamin C 126% DVYields six 2-kabob servings and 1½ cups dip.Funded by USDA SNAP-Ed, an equal opportunity provider and employer.Pixie Tangerine KabobsFunded by USDA SNAP-Ed, an equal opportunity provider and employer.Pixie Tangerine KabobsIngredients:For skewers:6 tangerines, peeled & segmented2 cups strawberries, halved, stems removed1 cup blackberries12 5-inch milk straws or wooden skewersFor dip:1 cup Pixie tangerine segments1/2 cup fat-fee vanilla yogurtIngredients:For skewers:6 tangerines, peeled & segmented2 cups strawberries, halved, stems removed1 cup blackberries12 5-inch milk straws or wooden skewersFor dip:1 cup Pixie tangerine segments1/2 cup fat-fee vanilla yogurtDirections:Add all dip ingredients to blender or food processor. Chill while preparing skewers.Carefully thread fruit onto straws or wooden skewers. Feel free to make patternswith the fruit!Nutrition Facts: 85 Calories, 0 g Fat,Serve as a snack with dip or appetizer312 mg Potassium, 21 g Carbohydrate, 3 gFiber, 2 g Protein, Vitamin A 22% DV,during a celebration!Vitamin C 126% DVYields six 2-kabob servings and 1½ cups dip.Directions:Add all dip ingredients to blender or food processor. Chill while preparing skewers.Carefully thread fruit onto straws or wooden skewers. Feel free to make patternswith the fruit!Nutrition Facts: 85 Calories, 0 g Fat,Serve as a snack with dip or appetizer312 mg Potassium, 21 g Carbohydrate, 3 gFiber, 2 g Protein, Vitamin A 22% DV,during a celebration!Vitamin C 126% DVYields six 2-kabob servings and 1½ cups dip.Funded by USDA SNAP-Ed, an equal opportunity provider and employer.Funded by USDA SNAP-Ed, an equal opportunity provider and employer.
Simple Sugar Snap PeasSimple Sugar Snap PeasIngredients1 pound sugar snap peas, fresh(about 4 cups)¼ cup fresh lemon juice1 teaspoon lemon zest2 tablespoons oil2 teaspoons fresh parsley,minced2 teaspoon fresh dill, mincedIngredients1 pound sugar snap peas, fresh(about 4 cups)¼ cup fresh lemon juice1 teaspoon lemon zest2 tablespoons oil2 teaspoons fresh parsley,minced2 teaspoon fresh dill, mincedDirectionsDirectionsWhisk together the lemonjuice, zest, oil, parsley, and dill.Whisk together the lemonjuice, zest, oil, parsley, and dill.Toss the sugar snap peas withthe dressing.Toss the sugar snap peas withthe dressing.Serve and enjoy!Yields eight 1/2-cup servingsNutrition Facts: 56 Calories, 4 g Fat, 4 mg Sodium, 133mg Potassium, 5 g Carbohydrate, 2 g Fiber, 2 g Protein,Vitamin A 13% DV, Vitamin C 64% DV, Iron 7 % DVServe and enjoy!Yields eight 1/2-cup servingsSimple Sugar Snap PeasIngredients1 pound sugar snap peas, fresh(about 4 cups)¼ cup fresh lemon juice1 teaspoon lemon zest2 tablespoons oil2 teaspoons fresh parsley,minced2 teaspoon fresh dill, mincedDirectionsDirectionsWhisk together the lemonjuice, zest, oil, parsley, and dill.Whisk together the lemonjuice, zest, oil, parsley, and dill.Toss the sugar snap peas withthe dressing.Toss the sugar snap peas withthe dressing.Nutrition Facts: 56 Calories, 4 g Fat, 4 mg Sodium, 133mg Potassium, 5 g Carbohydrate, 2 g Fiber, 2 g Protein,Vitamin A 13% DV, Vitamin C 64% DV, Iron 7 % DVmg Potassium, 5 g Carbohydrate, 2 g Fiber, 2 g Protein,Vitamin A 13% DV, Vitamin C 64% DV, Iron 7 % DVSimple Sugar Snap PeasIngredients1 pound sugar snap peas, fresh(about 4 cups)¼ cup fresh lemon juice1 teaspoon lemon zest2 tablespoons oil2 teaspoons fresh parsley,minced2 teaspoon fresh dill, mincedServe and enjoy!Yields eight 1/2-cup servingsNutrition F
Rainbow Pepper Slaw with Chipotle Dressing Ingredients ¼ cup fresh lemon juice ¼ cup low-fat mayonnaise 1 tablespoon brown sugar 1 teaspoon garlic, minced 1 ¼ teaspoon canned chipotle chili in adobo sauce 2 teaspoon chili powder ¾ cup red bell pepper, cut into thin 2-inch
Chipotle is in “the business of good food” (Chipotle Mexican Grill, Inc.) and it is paying off. Chipotle is a fast food option that is taking over the United States. Since 2006, the number of Chipotle restaurants in this country has almost doubled, and as of last year,
When visiting a Chipotle restaurant or the Chipotle website, consumers see front-and-center the company's commitment to high-quality ingredients, classic culinary techniques, environmentally sound sourcing and sustainability. Chipotle calls its philosophy "Food with Integrity." Chipotle's Food with Integrity vision defines the company's
Give the children these shapes to hold up during the appropriate portion of the song. Rainbow Colors (McKinnon/ Busy Bees Spring) Rainbow purple, Rainbow blue, Rainbow green, And yellow, too. Rainbow orange, Rainbow red. Rainbow smiling Overhead. Come and count the colors with me. How many
In 1933, Chipotle creator Steve Ells opened the Chipotle Mexican Grill in Denver, Colorado. Within a month, the store sells more than 1,000 burritos per day. In the next three years, when MacDonald's corporation become a major investor in 1988, Ells added five more locations in Colorado. McDonald's was completely divested from Chipotle in 2006.
toward Chipotle and away from Qdoba or Moe's. Focus: Chipotle's 'healthy' rep. Consumers say watching "Inside: Chipotle" will "make you fall in love even more." Consumers appreciate that Chipotle buys more naturally grown meat than competitors (or any other restaurant in the world). The documentary was enough to create new fans.
TENANT: Chipotle Mexian Grill (NYSE: CMG) OWNERSHIP: Public YEARS IN BUSINESS: 1993 - 26 Years EMPLOYEES: 64,570 at over 2,500 locations REVENUE (YE 2016) 4.9 Billion HEADQUARTERS: Newport Beach, CA WEBSITE: www.chipotle.com Founded by Steve Ellis in 1993, Chipotle Mexican Grill, Inc is an American chain of fast casual restaurants in the .
THE RAINBOW PHOENIX & THE RAINBOW SERPENT Solar and Plexus are nicknames for the Rainbow Phoenix and the Rainbow Serpent, who we have only recently become aware of. They are the physical . Promote and defend free thought. 10. Defend each other as a tribe. 11. Protect each
the coronavirus outbreak - Identify surfaces that are frequently touched and by many people (often common areas), eg handrails, door handles, vehicle door handles (inside and outside), shared equipment etc and specify the frequency and level of cleaning and by whom - Train people how to put on and remove personal protective equipment (PPE) that is used for normal work hazards and how to keep .
