To kick-off National Nutrition Month for March, Teresa Henson, Extension specialist-program outreach coordinator for the University of Arkansas at Pine Bluff, recommends 5 A Day Salad.
“This nutrient-packed salad uses ten different vegetables, and each serving is equal to five cups of vegetables,” she said.
5 A Day Salad
Makes four servings
Ingredients
4 cups spinach (fresh)
4 cups romaine lettuce
2 cups green pepper (chopped, or use red, yellow or orange)
2 cups cherry tomatoes
1 cup broccoli (chopped)
1 cup cauliflower (chopped)
1 cup yellow squash (sliced)
1 cup cucumber (sliced)
2 cups carrot (chopped)
1 cup zucchini (sliced)
Directions
Wash all the vegetables and mix them together in a large mixing bowl. Top this colorful meal with the nonfat or low-fat dressing of your choice.
Notes
The dressing is not included in the nutritional analysis. Each serving equals 5 cups of vegetables (Eight 5-A-Day servings).
Nutrition Information
Serving Size: ¼ of recipe
Total Calories 99
Total Fat – 1 g; saturated fat – 0 g; cholesterol – 0 mg; sodium – 100 mg; carbohydrates – 21 g; dietary fiber – 8 g; total sugars – 10 g; added sugars included – 0 g; protein – 5 g; vitamin D – 0 mg; calcium – 119 mg; iron – 2 mg; potassium – 34 mg.
Source
https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/5-day-salad
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