Lean Green Entrée Salads

Mclndoo, Heidi
August 2014
Environmental Nutrition;Aug2014, Vol. 37 Issue 8, p5
The article offers guidelines on ordering garden-based salads in considering the ingredients and awareness of the calories, fat, and sodium content of the meal. Topics covered include choosing vinegar and oil-based dressings, dipping into the dressing against pouring over the salad, and preferring less servings. Balancing the nutritional contents by adding whole grains and protein is also mentioned.


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