Eat More Fruits and Veggies!


June is National Fresh Fruit and Vegetables month, so I’ve been thinking about some of my favorite fruits and vegetables.  I grew up in a rural area, and my mom always planted a big garden.  Although I didn’t enjoy weeding the garden, I loved seeing new plants pop up out of the ground, watching for blossoms to appear, and finally, harvesting the delicious produce.  I always looked forward to June, when the strawberries would get ripe.  This Strawberry Salad with Poppy Seed Dressing is a great way to enjoy fresh strawberries.

strawberrysalad

Strawberry Salad with Poppy Seed Dressing

10 Servings  Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup sugar
  • 1/3 cup slivered almonds
  • 1 bunch romaine, torn
  • 1 small onion, halved and thinly sliced
  • 2 cups halved fresh strawberries
  • CREAMY POPPY SEED DRESSING:
  • 1/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon sour cream
  • 1 tablespoon milk
  • 2-1/4 teaspoons cider vinegar
  • 1-1/2 teaspoons poppy seeds

Directions

  • In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
  • In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.
Nutritional Facts: 3/4 cup equals 112 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
If you like salsa, and have plenty of tomatoes and jalapeno peppers on hand this summer, try this Corn ‘n’ Black Bean Salsa recipe.
  cornsalad

Corn ‘n’ Black Bean Salsa

44 Servings  Prep: 45 min.

Ingredients

  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 8 plum tomatoes, seeded and chopped
  • 1 medium red onion, chopped
  • 3/4 cup minced fresh cilantro
  • 4 jalapeno peppers, seeded and chopped
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • Tortilla chips

Directions

  • In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 11 cups.
Nutritional Facts: 1/4 cup (calculated without chips) equals 34 calories, trace fat (trace saturated fat), 0 cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

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