Color Your Plate with Salad for National Nutrition Month
It’s National Nutrition Month! The dietitians and dietary staff at SLRMC, along with the Academy of Nutrition and Dietetics are all about promoting health and nutrition.
Color Your Plate with Salad
Pack more nutrition into your day with a colorful main dish or side salad. Keep basic ingredients on hand for a quick addition to any meal. Encourage kids to eat more vegetables by setting out ingredients to make their own salad creations. Or, let them choose individual items with salad dressing as a dip.
Mix and match ingredients by choosing one or more foods from each column below. Consider flavor, texture and color. Add a light salad dressing and enjoy.
Start with Leafy Greens
- Arugula
- Boston or Bibb Lettuce
- Escarole
- Green or Red Leaf Lettuce
- Iceberg Lettuce
- Mixed Greens
- Napa Cabbage
- Radicchio
- Romaine
- Spinach
Select from Vegetables, Fruits and Beans (chopped, diced, shredded, sliced or whole)
Vegetables
- Artichoke Hearts
- Bean Sprouts
- Beets
- Bell Pepper
- Bok Choy
- Broccoli or Cauliflower
- Carrots
- Celery
- Corn
- Cucumbers
- Onion (Red or Sweet)
- Peas
- Radishes
- Sugar Snap Peas
- Tomatoes
- Water Chestnuts
- Zucchini
Fruits
- Dried Cranberries or Cherries
- Apple
- Blueberries
- Grapes
- Mandarin Oranges
- Melon
- Pear
- Raisins
- Strawberries
Beans
- Black Beans
- Chickpeas
- Edamame (Soybeans)
- Kidney or Red Beans
- Navy or White Beans
Sprinkle on Extras
Cheese
- Blue Cheese
- Cheddar
- Feta
- Mozzarella
- Parmesan
Nuts
- Almonds
- Cashews
- Peanuts
- Pecans
- Walnuts
Other
- Avocado
- Bacon Bits
- Chow Mein Noodles
- Croutons
- Olives
- Sunflower Seeds
For a main dish salad, protein is an excellent addition, like: beef, chicken, ham hard-cooked egg, salmon, shrimp, tofu, tuna or turkey.
We’re so lucky to have such a wonderful dietary staff and dietitians who work so hard to keep us healthy each and every day.