Orange Dressing with Fruit and Greens

Bowl of salad

Serving Size: 3 cups salad, 2 tablespoons dressing | Serves: 4

Ingredients:

Dressing:

  • 1/4 cup orange juice
  • 2 tablespoons vinegar
  • 1 1/2 tablespoons white sugar
  • 2 tablespoons oil

Salad:

  • 8 cups greens (romaine, lettuce, or spinach)
  • 2 cups vegetables, chopped (broccoli, cabbage, carrots, cauliflower, etc.)
  • 2 cups fruit, chopped (apples, berries, grapes, or oranges)

Directions:

  1. Combine dressing ingredients in a container with a screw top. Close tightly and shake until combined. Store in the refrigerator until ready to use (up to 1 week).
  2. For each salad, top 2 cups of greens with 1/2 cup vegetables and 1/2 cup fruit.
  3. Take dressing from the refrigerator and shake hard to combine ingredients again. Drizzle 2 tablespoons of dressing onto each salad.

Nutrition information per serving:
160 calories, 7g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 60mg sodium, 21g total carbohydrate, 5g fiber, 14g total sugar, 3g protein.

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

Crisp Fruit Salad

Serving Size: 3/4 cup | Serves: 6

Bowl of fruit salad

Ingredients:

  • 1 red apple
  • 1 pear
  • 1 tsp lemon juice
  • 1 cup seedless grapes, halved
  • 1/2 cup raisins
  • 1 container (6 ounces) low fat, sugar free vanilla yogurt
  • 2 Tbsp light mayo or salad dressing

Directions:

  1. Wash fruit.
  2. Chop apple and pear (leave skin on). Add to large serving bowl and toss with lemon juice.
  3. Add grapes and raisins to bowl.
  4. Combine yogurt and mayonnaise in a small bowl; spread over fruit.
  5. Stir to combine. Refrigerate. This is best eaten the day it is prepared.

Nutrition information per serving:

130 calories, 2g total fat, 0.5g saturated fat, 0g trans fat, 5 mg cholesterol, 55 mg sodium, 27g total carbohydrate, 3g fiber, 12g sugar, 2g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

Making Salad Safely

Salad is a popular summer dish. However, it is also linked with foodborne illness. There are ways to prepare salad safely so that friends and family do not get sick. Salad food safety tips include the following:

  • Wash your hands! Always wash hands before and after preparing any salad ingredient.
  • Don’t rewash lettuce that is already prewashed in the package. This can introduce contaminants that were already eliminated.
  • Use a different knife and cutting board for each ingredient. If you intend to keep salad ingredients separate for people to make their own, you won’t have contaminated all ingredients.
  • Keep salads cold in a refrigerator, in a cooler, or over ice. Don’t leave out at room temperature for more than two hours. Warmer temperatures (40–140 degrees) can cause bacteria to grow on food and promote illness.
  • Make sure salad is served with a utensil and not bare hands. Hands carry viruses and bacteria that can cause illness. It is best to use clean and sanitized salad tongs or forks.
  • Visit Produce Basics (spendsmart.extension.iastate.edu/cook/produce-basics) for tips on how to select, store, and wash many types of salad ingredients.

Chicken Salad

Serving Size: 3/4 cup | Serves: 4

Bowl of chicken salad

Ingredients:

  • 1 1/2 cups cooked chicken, diced
  • 1 apple (cored and diced)
  • 1/3 cup celery, chopped (about 1 rib)
  • 1/3 cup light ranch dressing or creamy salad dressing
  • 1/8 teaspoon ground black pepper
  • 1/4 cup pecans or walnuts, chopped (optional)

Instructions:

  1. Combine chicken, apple, and celery in a medium bowl. Add dressing and ground black pepper and stir to coat. Stir in pecans or walnuts, if desired.
  2. Serve immediately or cover and refrigerate up to 24 hours. Serve on a lettuce leaf; spread on bread, tortillas, or a sandwich; or spoon into a halved tomato or cucumber.

Nutrition information per serving:

170 calories, 6g total fat, 1g saturated fat, 0g trans fat, 50mg cholesterol, 340mg sodium, 11g total carbohydrate, 1g fiber, 6g sugar

Recipe courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website, spendsmart.extension.iastate.edu. Visit the site for more information, recipes, and videos.

Summer Bounty Salad

Summer Bounty Salad

Serving Size: 1 cup | Serves: 8

Ingredients:

  • 7 cups vegetables (zucchini, broccoli, carrots, radishes, green onions), chopped
  • 1 pepper (green, red, or yellow) sliced (1 to 1 1/2 cups)
  • 2 tomatoes (red, yellow, or mixed)
  • 2/3 cup light or fat free salad dressing

Instructions:

  1. Wash and prepare the vegetables. (Cut the carrots, zucchini, radishes, green onions, and pepper in slices. Make the broccoli and cauliflower into florets. Slice or chop tomatoes.)
  2. Combine all vegetables and salad dressing in a bowl, stirring to coat vegetables with dressing.
  3. Cover and refrigerate 1 to 3 hours to blend flavors. Store any leftovers in refrigerator and use within 3 days.

 

Nutrition information per serving:

60 calories, 2.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 220 mg sodium, 10 g total carbohydrate, 3 g fiber, 5 g sugar, 2 g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu.

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