It's Time to Play with Your Food fruits and veggiescooking demoscookingmenu planning Jun 9 Written By Stephanie Ronco Fiesta Kale SaladServes: 4Ingredients: 4 cups baby kale leaves, rinsed and dried 1 lemon 1 lime Dash of hot pepper sauce Dash of dried oregano 2 teaspoons vegetable oil: canola, olive, or avocado 1 cup cherry tomatoes, halved 1 avocado, pitted and diced 1 cup fresh corn kernels 1 sweet potato, microwaved and diced ¼ cup fresh chopped green onion Directions: Arrange baby kale on a large platter. Top it with the juice of one lemon, one lime, hot pepper sauce, and oregano. Add the other items in groups in a circle on the outside of the kale: black beans, tomatoes, corn, diced avocado, and sweet potato. Sprinkle everything with chopped green onion and serve. Nutrition Information: Serves 4. Each serving has 174 calories, 9g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 25g carbohydrate, 6g fiber, 5g sugars, and 5g protein. Chef’s Tips: This salad is the perfect accompaniment to grilled chicken or fish. This looks especially nice when garnished with a lemon wedge and fresh flat-leaf parsley. kalecooking 101sweet potatovegetablescorntomatoessaladbeansrecipeavocado Stephanie Ronco Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
It's Time to Play with Your Food fruits and veggiescooking demoscookingmenu planning Jun 9 Written By Stephanie Ronco Fiesta Kale SaladServes: 4Ingredients: 4 cups baby kale leaves, rinsed and dried 1 lemon 1 lime Dash of hot pepper sauce Dash of dried oregano 2 teaspoons vegetable oil: canola, olive, or avocado 1 cup cherry tomatoes, halved 1 avocado, pitted and diced 1 cup fresh corn kernels 1 sweet potato, microwaved and diced ¼ cup fresh chopped green onion Directions: Arrange baby kale on a large platter. Top it with the juice of one lemon, one lime, hot pepper sauce, and oregano. Add the other items in groups in a circle on the outside of the kale: black beans, tomatoes, corn, diced avocado, and sweet potato. Sprinkle everything with chopped green onion and serve. Nutrition Information: Serves 4. Each serving has 174 calories, 9g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 25g carbohydrate, 6g fiber, 5g sugars, and 5g protein. Chef’s Tips: This salad is the perfect accompaniment to grilled chicken or fish. This looks especially nice when garnished with a lemon wedge and fresh flat-leaf parsley. kalecooking 101sweet potatovegetablescorntomatoessaladbeansrecipeavocado Stephanie Ronco Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
It's Time to Play with Your Food
Fiesta Kale SaladServes: 4Ingredients:
Directions:
Nutrition Information:
Chef’s Tips:
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
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