Side Salad Celebrations!!!
by Kathy Stroh, M.S., R.D.

Hot summer days require no-fuss, cool dishes. Easy preparation, that can be completed beforehand, is a bonus for the time-challenged cook.

The warmer months bring a bounty of fresh fruits and vegetables. Why not combine the two foods in a single, sensational side salad?

Start with a vegetable such as broccoli or shredded cabbage, add seasonal fruits and a creamy dressing with seasonings. The possibilities are endless! Here are a few suggestions, to get you started.

Tri-color Salad

• 3 cups raw broccoli florets *
• 1 medium Granny Smith apple, chopped in small pieces *
• 1 cup freshly shredded carrots *
• ½ cup chopped red onion *
• 1/3 - ½ cup fat-free sour cream or fat-free salad dressing (or a mixture of the two)
• 1 tablespoon cider vinegar
•  tablespoon sugar
• ½ teaspoon dill weed

Fruit Slaw

• 3 cups fresh shredded cabbage *
• 1 cup chopped cantaloupe *
• 1 cup thinly sliced strawberries *
• 1/3 - ½ cup fat-free sour cream or fat-free salad dressing (or a mixture of the two)
• 1 tablespoon sugar
• ¼ teaspoon poppy seeds

Preparation (for either salad)

Combine vegetables and fruit in a large bowl. Combine salad dressing and/or sour cram and seasonings in a small bowl and mix well. Pour dressing over salad; toss gently. Refrigerate until ready to serve. Serve salad soon after preparation, to keep the ingredients crisp and flavorful.

*Enjoy the Colors of Health, as you get your daily 5-9 servings of fruits and vegetables.

Fresh Delaware Fruits and Vegetables!!!

The wonderful, colorful bounty of local, fresh fruits and vegetables continues during the summer months. The following foods are available from Delaware growers during July. Look for them at Farmers’ Markets or your local supermarket.

Enjoy the Colors of Health!

• Blueberries
• Broccoli
• Brussels Sprouts
• Cabbage
• Cantaloupes
• Cauliflower
• Corn
• Cucumbers
• Eggplants
• Greens
• Honeydew Melons
• Peaches
• Peppers
• Potatoes
• Snap Beans
• Squash
• Tomatoes
• Watermelons