Many consumers don’t realize how quickly leftovers can become unsafe. Watch the videos and download the 4-Day Throw Away app to learn about the dangers of foodborne illnesses and the four-day guideline for eating, freezing or throwing away leftovers.
Food, Nutrition and Health
May WOW Newsletter includes a GREAT recipe for a fresh salad!
Strawberry, Avacado & Melon Salad
1⁄4 cup honey
2 tablespoons sherry vinegar, or red-wine vinegar
2 tablespoons finely chopped fresh mint
1⁄4 teaspoon freshly ground pepper
Pinch of salt
4 cups baby spinach
1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
16 thin slices cantaloupe, (about 1⁄2 small cantaloupe), rind removed
1 1⁄2 cups hulled strawberries, sliced
2 teaspoons sesame seeds, toasted (see Tip)
1. Whisk the first five ingredients in a small bowl. The dressing will keep, covered, in the refrigerator for up to 1 day.
2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
TIP: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Nutrient information per serving
202 calories; 8 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 24 g carbohydrates; 3 g protein; 7 g fiber; 90 mg sodium
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