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Salads on the Go

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Every Monday do you ask yourself “How can I eat healthier this week?”

Join us on Good Day Rochester every Monday to get healthy eating tips with Kelly Mueller from the American Diabetes Association.

This week she gives suggestions for making salads on the go.

-Use pint-size jars with lids
-Layer heaviest to lightest: 
  1. if you are including dressing, place it on the bottom of the jar
  2. Grape tomatoes
  3. Peppers
  4. Cucumbers
  5. Strawberries
  6. Blueberries
  7. Sprouts
  8. Mixed greens
  9. Herbs (mint and basil) 

Dressing: 
Look for low-carb. and low-fat
Squeeze lemon over top as dressing
Vinegar lightly sprinkled on top

Additions: 
Walnuts
Sliced almonds
Hard-boiled egg
Coconut

Kelly suggests using different greens to get a variety of textures.
Utilize tougher greens like kale and cabbage for more crunch.
Fruit can add a lot of flavor and color.

Salads in a jar made on Sunday can last until Friday. 

Salads on the Go


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