February: Fruit and Vegetable of the Month Recipes

Persimmon and Apple Salad
Recipe adapted from: More Matters.org

What you will need:utting board and knife
1 Tbsp walnut pieces, toasted
2 Tbsp orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe Guyu persimmons, rinsed, stemmed, and thinly sliced lengthwise

Directions:
In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.

Nutritional Information per Serving (1/2 cup):

Calories: 90
Total Fat: 3g
Saturated Fat: 1g
% of Calories from Fat: 29%
Protein: 0g
Carbohydrates: 16g
Cholesterol: 0mg
Dietary Fiber: 3g
Sodium: 15mg

Lentil Toss
Adapted from: More Matters.org

What you will need:
1 cup uncooked lentils
2 cups water
2 cups cauliflower florets
2 cups broccoli florets
2 cups cucumbers, sliced and quartered
1 large carrot, grated
1/2 cup chopped red onion
2 cups sliced fresh mushrooms
1/2 cup sliced olives

Directions:
Place lentils and water in a large saucepan; bring to boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside to cool slightly. Toss lentils with the remaining ingredients, and serve.

Nutritional Information per Serving (1 cup):

Calories: 120
Total Fat: 2g
Saturated Fat: 0g
Protein: 8g
Carbohydrates: 20g
Cholesterol: 0mg
Dietary Fiber: 8g
Sodium: 95mg
Sugars: 3g