Revisit the "Farm To Table" series on local foods on WMHT.in the link at left.

Revisit the "Farm To Table" series on local foods on WMHT.in the link at left.

Spring Abundance

Spring Abundance

Earthly Delights

Earthly Delights

Canning and preserving are fun!

Canning and preserving are fun!

Recipes


Skinny Broccoli Salad

Prep time: 10 minutes

Cook time: none

Yield: 12 servings

Serving size: 1 cup

Ingredients

  • 2 heads broccoli, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ small red onion, diced
  • ¾ cup reduced-salt green olives
  • 2 cups grape tomatoes, halved
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1 cup Ranch Yogurt Dressing

Instructions

In a large bowl combine the broccoli, cauliflower, bell peppers, onion, olives, tomatoes, cheddar, and dressing and gently toss.Serve chilled.

Nutrition Information

Per Serving: (1 cup)

Calories: 106

Fat: 6g

Carbohydrates: 9g

Fiber: 2g

Sugar: 4g

Protein: 5g

Source:  Womanista Wellness

Strawberry, Kiwi and Spinach Salad

Yield: 8 servings

Ingredients

  • 2 tablespoons raspberry vinegar
  • 2 1/2 tablespoons raspberry jam
  • 1/3 cup vegetable oil
  • 8 cups spinach, rinsed and torn into bite-size pieces
  • 1/2 cup chopped walnuts
  • 8 strawberries, quartered
  • 2 kiwis, peeled and sliced

Instructions

Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.

Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

Nutrition Information

Calories: 169

Fat: 14.3g

Fiber: 2.2g

Sodium: 26mg

Source: allrecipes.com

Contact

Karen Roberts Mort
Community Nutrition Educator
kem18@cornell.edu
518-765-3552

Last updated March 2, 2017