4 carrots, washed, peeled, and shredded
1 bunch of celery, washed and chopped
1 package fresh baby spinach, washed and drained
1 (10 ounce) package frozen peas, thawed in the refrigerator overnight or thawed in the microwave
1 pint cherry or grape tomatoes, washed and cut in half
1 broccoli crown, washed and cut into small pieces
1 bottle of reduced-fat salad dressing or 1 recipe of Growing Healthy Habits Vinaigrette Dressing
Parts of the Plant Salad
Servings: 10
Ingredients:
Directions:
- Toss all ingredients, except salad dressing, in a mixing bowl.
- Serve in individual bowls, topped with one tablespoon of dressing.
Notes & Tips:
Recipe Category
30 minutes or less, Kid-friendly recipes, No cooking required, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Parts of the Plant Salad
Servings: 10
Ingredients:
4 carrots, washed, peeled, and shredded
1 bunch of celery, washed and chopped
1 package fresh baby spinach, washed and drained
1 (10 ounce) package frozen peas, thawed in the refrigerator overnight or thawed in the microwave
1 pint cherry or grape tomatoes, washed and cut in half
1 broccoli crown, washed and cut into small pieces
1 bottle of reduced-fat salad dressing or 1 recipe of Growing Healthy Habits Vinaigrette Dressing
Directions:
- Toss all ingredients, except salad dressing, in a mixing bowl.
- Serve in individual bowls, topped with one tablespoon of dressing.
Notes & Tips:
Nutrition Facts
10 serving per container
Serving size 1/2 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 70 | |
| % Daily Value* | ||
| Total Fat 1g | 1% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 200mg | 9% | |
| Total Carbohydrate 12g | 4% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 64mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 315mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.