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Tropical Pasta Salad Fruit adds a new dimension to pasta salad, not to men- tion a rainbow of colors, a multitude of nutrients and a tantalizing array of flavors. Rice vinegar has a mild, tangy flavor. This salad is exceptionally low in fat. 2 cups cooked spiral pasta 1 ⁄2 cup cubed mango 1 ⁄2 cup Sun-Maid Raisins 1 ⁄4 cup chopped basil 1 ⁄2 cup cubed papaya 2 tablespoons seasoned rice vinegar 1 ⁄2 cup cubed nectarine Combine all ingredients. Toss gently and serve. Makes 4 servings. Variation: substitute 1 1 ⁄2 cups cubed cantaloupe or honeydew melon for papaya, nectarine and mango. Vitamin C 30% . Vitamin A 25% . Dietary Fiber 12% . Iron 10% Nutrients per serving (1 cup): Calories 200; Protein 4g; Fat 0.5g (Sat. Fat 0g); Carbohydrate 44g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 160mg. Broccoli Pasta Toss Natural raisins give this pasta salad a delightful twist. Full of flavor and texture, our fruit and vegetable pasta salad is packed with vitamin C and health-promoting antioxidants. Salad: 1 cup small broccoli flowerets 1 1 ⁄4 cups cooked shell pasta 1 ⁄2 cup Sun-Maid Raisins 1 ⁄3 cup chopped red onion 1 ⁄4 cup chopped red bell pepper Dressing: 1 ⁄3 cup reduced-calorie mayonnaise 1 tablespoon cider vinegar 1 ⁄2 teaspoon sugar Salt and pepper Combine all salad ingredients. Combine all dressing ingredients and blend well. Pour dressing over salad. Add salt and pepper to taste. Gently toss and serve. Makes 4 servings. Vitamin C 60% . Vitamin A 15% . Dietery Fiber 10% Nutrients per serving (approx. 1 cup): Calories 200; Protein 3g; Fat 7g (Sat. Fat 1.5g); Carbohydrate 30g; Dietary Fiber 2g; Cholesterol 5mg; Sodium 170mg. California Coleslaw Coleslaw comes from the Dutch word koolsla, meaning "cool cabbage." Make this salad in minutes using your food processor, then use the extra time to head outdoors for a brisk walk. Salad: 3 cups shredded cabbage 1 ⁄2 cup Sun-Maid Raisins 1 ⁄2 cup shredded carrots 1 ⁄4 cup sliced green onions Dressing: 1 ⁄3 cup low fat plain yogurt 1 tablespoon reduced-calorie mayonnaise 1 teaspoon Dijon mustard 1 ⁄4 teaspoon dill weed Salt and pepper Combine all salad ingredients. Combine all dressing ingredients and blend well. Pour dressing over salad. Add salt and pepper to taste. Toss and serve. Makes 4 servings. Vitamin A 80% . Vitamin C 35% . Potassium 11% Nutrients per serving (1 cup): Calories 110; Protein 3g; Fat 2g (Sat. Fat 0g); Carbohydrate 22g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 95mg. Spicy Asian Slaw These exotic, yet commonly available ingredients, lend an Asian flair to this salad; and packaged coleslaw mix makes preparation easy. 3 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon dark sesame oil 1 ⁄4 teaspoon crushed red pepper flakes 4 cups (8 oz.) packaged coleslaw mix (shredded fresh cabbage and carrots) 1 ⁄2 cup Sun-Maid Raisins 1 ⁄3 cup thinly sliced green onions 1 ⁄4 cup chopped peanuts or cashews, optional Combine vinegar, soy sauce, sesame oil and red pepper flakes. Mix well. Add coleslaw mix, raisins and green onions. Toss well. Chill at least 1 hour or up to 24 hours before serving. Sprinkle with peanuts, if desired. Makes 4 servings. Vitamin A 160% . Vitamin C 35% . Dietary Fiber 14% . Potassium 11% Nutrients per serving (1 cup) without nuts: Calories 130; Protein 5g; Fat 3.5g (Sat. Fat 0.5g); Carbohydrate 22g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 490mg.

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