TITLE

Ingredient Variety Key To: Healthier Salads

AUTHOR(S)
Rubin, Karen Wilk
PUB. DATE
October 1999
SOURCE
FoodService Director;10/15/99, Vol. 12 Issue 10, p90
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on how to prepare a healthier salad. Recommendation of the Food Guide Pyramid on the amount of serving of vegetables and fruits; List of salad greens; Tips in choosing and preparing healthy dressings.
ACCESSION #
2459868

 

Related Articles

  • The new American salad. Jacobi, Dana // Natural Health;Jul/Aug95, Vol. 25 Issue 4, p80 

    Presents guidelines for preparing salads. Choice of salad greens and dressings.

  • Power Up Your Salad. Satterwhite, Shannon Sliter // Southern Living;Mar2009, Vol. 44 Issue 3, p102 

    The article offers suggestions on how to prepare vegetable salads. In choosing green vegetables for the salad, it notes that it is best to pick ingredients whose color are deeper and brighter. Mixing a variety of colors and textures for the salad is also recommended. It offers tips on how to...

  • What's the Matter With Salads. Stern, Lise // Health (Time Inc. Health);Mar2000, Vol. 14 Issue 2, p124 

    Deals with the pitfalls of making salads as a staple of a person's diet. Hidden fat and calories in Caesar salad; Recipes for two low-calorie dressings and dinner salads.

  • A Little Bird Told Me.  // Harrowsmith Country Life (11908416);Apr2009, Vol. 33 Issue 205, p70 

    Several country recipes are presented, including the Chicken Cannelloni With Rosé Sauce, Salad Greens With Asiago Crisps and Creamy Italian Dressing, and Lemon Squares.

  • Taking Charge of Diabetes.  // Saturday Evening Post;May/Jun2009, Vol. 281 Issue 3, p27 

    The article presents recipes for salad greens with hoisin-plum dressing, and goat cheese & garlic spread.

  • Arugula sweet potato salad. Stopnicki, Amy // Washington Jewish Week;9/8/2016, Vol. 52 Issue 36, p34 

    A recipe for Arugula sweet potato salad is presented.

  • Preparing salads. Weiler, Lucia; Chan, Lillian // Wellness Options;2007, Issue 31, p46 

    The article reports on tips for green salad preparation. A chart is presented that lists types of salad dressings including the number of calories and total fat content measured in grams. Low fat Italian dressing contains the least calories and fat grams from the samples listed.

  • Greens with barbecue.  // Total Health;Oct95, Vol. 17 Issue 5, p13 

    Presents information on a study taken from the `Journal of the National Cancer Institute' on the ability of the chlorophyll found in leafy green vegetables to reduce the absorption of dietary carcinogen from smoked meat and barbecue when eaten at the same time.

  • Taking the bite out of lowfat dressings. LaBell, Fran // Prepared Foods;May96, Vol. 165 Issue 6, p109 

    Presents information on Versa-Pro S, an ingredient derived from whey which can help improve the quality of reduced-fat and fat-free dressings, produced by Davisco Foods International Incorporated of Le Sueur, Minnesota. Information on the calcium content of the product; Details of a study...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics