This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Cups of Fruits and Vegetables per Serving: 1
2 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup kidney beans, rinsed and drained
1 scallion, chopped
1 tablespoon chopped basil
2 tablespoons olive oil
1 tablespoon white wine vinegar
¼ teaspoon black pepper
2 tablespoons feta cheese, crumbled
Cook pasta as label directs and cool.
Combine lettuce, cherry tomatoes, kidney beans, scallion and basil in a bowl.
Add pasta and mix to combine.
Mix oil, vinegar and pepper and pour over salad.
Sprinkle with feta cheese.
Each serving provides: An excellent source of vitamin A, vitamin C, folate, fiber and a good source of magnesium and potassium.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 482||Carbohydrates: 65g|
|Total Fat: 16.4g||Cholesterol: 8mg|
|Saturated Fat: 3.5g||Dietary Fiber: 12g|
|% of Calories from Fat: 30%||Sodium: 447mg|