Have a Plant: Fruits & Veggies for Better Health

Mixed Greens w/Fresh Oranges & White Beans Recipe

Make Half Your Plate Fruits & Veggies

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Here’s an updated version of a Southern tradition— mixed greens with beans combined with fresh navel oranges and vinaigrette. For a quick meal, this filling salad can be made ahead of time.
 
Recipe Cost for 4 People: $7.86 ($1.97/serving)*
 
Preparation Time: 45 minutes
 
Vinaigrette

  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • ¼ tsp salt
  • ⅛ tsp pepper

Salad

  • 1 lb bag Glory mixed greens
  • ½-1 cup water
  • 2 Tropicana navel oranges
  • 1 15-oz can cannellini (white kidney) beans, drained and rinsed
In a large uncovered sauce pan, simmer greens in water for 30 minutes, stirring occasionally. Drain and let cool. Peel and chop oranges into bite-size pieces. In a small bowl, whisk together vinaigrette ingredients. Place cooked greens, oranges, and drained, rinsed beans in a large bowl; add vinaigrette and toss.

Complete this Healthy Plate: Serve with an 8 oz glass of non-fat milk and low-sodium cornbread.
 
Serves: 4
 
Fruits & Veggies per Serving
1.75 Cup
 
Nutrition Information per Serving:
Calories: 220
Total Fat: 7g
Saturated Fat: 1g
% of Calories from Fat: 29%
% Calories from Sat Fat: 4%
Protein: 9g
Carbohydrates: 34g
Cholesterol: 0mg
Dietary Fiber: 9g
Sodium: 400mg
 
Each serving provides: An excellent source of fiber, vitamin A, vitamin C, folate, and calcium, and a good source of protein, vitamin E, niacin, B6, potassium, and iron.

*Retail prices, Boulder, Colorado, and online Fall 2011

CHRobinson.com

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