E. Coli outbreak linked to carrots
The CDC is investigating an outbreak of E. coli infections linked to packaged organic whole and baby carrots sold in several popular stores.
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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