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Floribbean Shrimp Salad

By Fit Staff - May 3rd, 2012

Recipe by Jennifer Chandler
Jennifer Chandler lightens up a shrimp salad by using nonfat yogurt and a light lime vinaigrette. By adding mango, avocado and serving it over mixed greens, you also get some of your fruit and vegetable servings in.

Raw Zucchini Salad with Prunes and Tamari Dressing

By Lari Robling - April 23rd, 2012

Zucchini is excellent eaten raw, retaining its crunchy texture when julienned into long, thin strands. Tossed with sweet prunes and drizzled with a savory and tangy, honey-sweetened tamari-based salad dressing, it makes for a perfect appetizer or vegetable side to any roasted or grilled meats or seafood.

Leftover Chicken and Apple Salad

By Fit Staff - March 31st, 2012

Recipe By Chef Ian Moroney, Pumpkin
Don’t have left-over chicken? A cooked one from the supermarket works, too, but check out the sodium as many prepared chickens are loaded with extra salt.

Asian Inspired Cold Noodle Salad

By Fit Staff - March 29th, 2012

Recipe By Dr. Michael Fenster
Buckwheat is a great alternative to people who wish or need to avoid foods high in gluten. This recipe pairs perfectly with any fish dish or as a meal alone.

Mesclun Salad with Jicama, Pine Nuts and Sun Dried Tomatoes

By Fit Staff - March 21st, 2012

Recipe By Chef Jim Coleman
An unusual mix of ingredients!

Edamame Salad

By Fit Staff - March 19th, 2012

Recipe By Katie Cavuto Boyle
At last, a kid-friendly bean salad. Edamame may be hard to say, but it’s easy to see why kids take to this soybean that is healthy and relatively unprocessed.

Fennel, White Bean and Parmesan Salad

By Fit Staff - March 17th, 2012

Recipe By Robin Ellis
This combination is enlivened by the lemony dressing, it’s moreish! Another good lunch number for company.

Brussel Sprout Salad

By Lari Robling - February 29th, 2012

Recipe By Ten Arts Chef Jennifer Carroll, adapted by Lari Robling
Looking for salad ideas to keep things interesting?

Fennel Salad with Red Onion, Tomato, Orange and Lemon Thyme Vinaigrette

By Fit Staff - February 15th, 2012

Recipe By Chef Sal DiPlama of the Pennsylvania Hospital
At Fit, we think fennel is a much over-looked vegetable. Give this refreshing salad a try.

Photo by Flicker user mollycakes / CC BY-NC 2.0

Vital Signs Ep. 1 – Part 4

September 19th, 2011

Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.

Vital Signs Ep. 1 – Part 3

September 12th, 2011

Joseph Mitsouras shares how his family includes children in meal planning.

December 2014
« Jun    

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

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