Featured Brand Sites
Product By Category
Tools & Info
9 servings, about 1 cup each
Read MoreRead Less
Tap or click steps to mark as complete
To cut down on the prep time, purchase ready-to-use cut-up vegetables from the salad bar of your grocery store to use to quickly assemble salads or side dishes.
When chopping parsley or cilantro, chop both the leaves and tender portion at the tops of the stems. Both are tender and full of flavor. Because the base of the stems are tougher, they should be discarded.
Insert small sharp knife into stem end of bell pepper. Cut completely around stem. Remove stem. This method will work for any type of bell pepper: green, red, yellow, orange or purple.
This delicious, yet simple, low-fat, low-sodium salad is packed with nutrition. Not only is the dark green kale high in both vitamins A and C, but the combination of vegetables also makes it a good source of fiber.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.