1. Serve
raw spinach leaves in addition to lettuce for burgers & corn to tossed
green salads.
2. Offer
fruit desserts, such as fresh berries, baked apples, poached pears or a fruit cobbler
or tart.
3. Serve
chopped Asian chicken & vegetables rolled in lettuce cups.
4. Serve
sandwiches with a colorful side of grilled cauliflower with peppers, baby
vegetables, or a mixture of olives.
5. Add
wilted greens, chick peas, garlic and olive oil to pasta.
6. Serve
2 vegetables with each meal.
7. Offer
bean dip, hummus, or mango salsa with baked chips, brown rice crackers, or pita
chips for an appetizer.
8. Put
together fresh fruit, cheese and nut trays.
9. Offer
a veggie plate with cooked and raw veggies like fresh baby carrots, marinated Brussels
sprouts, stuffed mushroom caps and grilled tomatoes.
10. Add
a frittata brimming with colorful veggies.
50 Ways
To Add Fruits And Vegetables To Menus. (2012, July). Produce Business , p. 76.