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Ingredients: Directions: Servings: 12 Serving size: 1 cup Nutrition information (per serving): Calories: 60 Total Fat: 4g (Saturated Fat: 0.5g) Cholesterol: 0mg Dietary Fiber: 2g Sodium: 20mg 6 cups leaves such as lettuce, spinach, chard 1 cup roots such as beets, carrots, radishes 2 cups flowers such as broccoli, cauliflower 1 cup stems such as celery, broccoli stems, chard stems 2 cups fruit such as apple, tomato, cucumber ¼ cup seeds such as sunflower seeds, peas, beans Dressing: 2 tablespoons fruit juice or vinegar such as lemon, orange or apple cider vinegar 2 tablespoons oil 1 clove garlic, minced 1. Wash all fruits and vegetables. 2. Tear leaves into small pieces. Place in large bowl. 3. Cut or grate roots, stems, flowers and fruit into bite-sized pieces. Add to bowl. 4. Add seeds to bowl. 5. Make dressing by combining oil, juice or vinegar, and garlic in a small container with a secure lid. Shake until well mixed. 6. Pour dressing over salad and toss lightly. 7. Refrigerate leftovers within 2 hours. Plant Part Salad Healthy Recipes Visit FoodHero.org for more healthy recipes Source: Oregon State University Extension Service. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.

Recipes Plant Part Salad · 2 cups fruit such as apple, tomato, cucumber ¼ cup seeds such as sunflower seeds, peas, beans Dressing: 2 tablespoons fruit juice or vinegar such as

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  • Ingredients:

    Directions:

    Servings: 12Serving size: 1 cup

    Nutrition information (per serving):

    Calories: 60Total Fat: 4g(Saturated Fat: 0.5g) Cholesterol: 0mg Dietary Fiber: 2g Sodium: 20mg

    6 cups leaves such as lettuce, spinach, chard1 cup roots such as beets, carrots, radishes2 cups flowers such as broccoli, cauliflower1 cup stems such as celery, broccoli stems, chard stems2 cups fruit such as apple, tomato, cucumber¼ cup seeds such as sunflower seeds, peas, beans

    Dressing:2 tablespoons fruit juice or vinegar such as lemon, orange or apple cider vinegar2 tablespoons oil1 clove garlic, minced

    1. Wash all fruits and vegetables.2. Tear leaves into small pieces. Place in large bowl. 3. Cut or grate roots, stems, flowers and fruit into bite-sized pieces.Add to bowl.

    4. Add seeds to bowl.5. Make dressing by combining oil, juice or vinegar, and garlic in asmall container with a secure lid. Shake until well mixed.

    6. Pour dressing over salad and toss lightly. 7. Refrigerate leftovers within 2 hours.

    Plant Part SaladHealthyRecipes

    Visit FoodHero.org for more healthy recipes

    Source: Oregon State University Extension Service.

    This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211.USDA is an equal opportunity provider and employer.

    2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.


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