![Karla Duarte and Kristina Galeana at Sharp Mesa Vista Hospital](https://images.ctfassets.net/pxcfulgsd9e2/5l8W4mGKr0U5R06dB4afQM/3545a971fd71eb4d9a7db05e17a6a475/SMV_Food_and_Expressive_Arts_program_HN3670_Cover_Sized.jpg?f=top&fit=fill&fl=progressive&fm=jpg&h=786&q=85&w=1396)
How nutritious food can boost mental health healing
The Food and Expressive Arts group at Sharp Mesa Vista helps ICU patients at the behavioral health hospital recover.
Adding fruit to a salad not only adds a rainbow of color — it also lets you explore the flavors of the season.
“Fruit is a quick and easy way to bring a salad from mediocre to marvelous,” says Erin Famulare, RDN, a wellness education specialist with Sharp Rees-Stealy Medical Centers. “Pairing fruit with greens is a beautiful way to get the health benefits that fresh produce offers.”
This salad recipe features seasonal apples and sweet vinaigrette with a Dijon zing. It’s the perfect lead to a hearty meal, or if served with a protein, it can be the meal itself.
Swap out fruit and berry choices with other favorites, such as sliced peaches, pomegranate seeds or mango.
1/4 cup balsamic vinegar
2 tablespoons fat-free plain Greek yogurt
1 tablespoon sugar-free strawberry preserves
1 1/2 teaspoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups fresh baby spinach
3 cups romaine lettuce, torn
1 small cooking apple, such as Braeburn or Gala, thinly sliced
1/2 cup crumbled blue, feta or goat cheese (chèvre)
3/4 cup fresh berries, such as raspberries and blackberries
1/2 cup green grapes, halved
1/4 cup walnuts, chopped
In a small bowl, whisk together vinegar, yogurt, preserves, oil, mustard, garlic, salt and pepper
In an extra-large serving bowl, combine spinach, romaine, apple, cheese, berries, grapes and walnuts. Drizzle with half of the vinaigrette; toss to coat. Serve the remaining vinaigrette on the side.
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This recipe was adapted from EatingWell.
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