Hi Usman!
Cheryle Jones Syracuse, MS, Professor Emeritus at The Ohio State University, is always on the lookout for ways to eat, serve, and enjoy more vegetables. Salads are winners, but sometimes the toppings tend to pile on more calories and sodium than she wants.
What's the solution?
Grilled salad!
Cheryle fired up the grill and found that grilling her salad was a great way to cut down on dressing and croutons without sacrificing flavor. In fact, when she served it, she actually had guests going back for seconds on salads. Now how often does that happen?!
Want to see her recipe handout and get step-by-step instructions for this amazing salad? It's all in the post Make Great Grilled Salads at Home!
Judy Doherty, PC II
Chef, Publisher, and Founder
Food and Health Communications, Inc.
My team and I will personally respond to your questions or comments! Reach out to us by replying to this email or by calling 800-462-2352.
PS: The Nutrition Nuggets are really DASHing away this week! Get yours before they're gone!
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