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Photo of Personal Salad in a Bag
Makes:
Yield
2 cups

Prep time:
Prep time
10 minutes

:
Tiempo de preparación: 10

Ingredients

SALAD (1.5 cups total per person)
leafy green vegetables, tomatoes, cucumbers, olives, onions, garlic, avocadoes, grated or diced cheese, cooked beans
DRESSING
1 teaspoon bottled dressing; or mix together the following:
½ teaspoon vegetable oil
½ teaspoon lemon juice or vinegar
1 pinch of salt and pepper
TOOLS
1 closable plastic bag
can opener (if using canned food)
cutting board
knife (for vegetables)

Ingredientes

Alimentos para la ensalada (1.5 taza en total por persona)
Verduras de hoja verde, tomates, pepinos, aceitunas, cebolla, ajo, aguacates, queso rallado o en trozos, frijoles cocinados
Aderezo para la ensalada
1 cucharadita de aderezo en botella; o mezcle lo siguiente:
½ cucharadita de aceite vegetal
½ cucharadita de jugo de limón o vinagre
pizca de sal y pimienta
Materiales
1 bolsa de plástico que cierre
un abrelatas (si se usa comidas en lata)
una tabla de picar
un cuchillo (para los vegetales)

Directions

  1. Wash all fresh foods. Tear or cut any foods that are larger than a quarter.
  2. Place food for salad in plastic bag. Add dressing to bag.
  3. Close opening of bag securely. Shake bag well.
  4. Refrigerate leftovers within 2 hours.

Preparación

  1. Lave los alimentos frescos y corte o parta cualquiera que sea más grande que una moneda de 25 centavos.
  2. Ponga los alimentos para la ensalada en la bolsa plástica y añade el aderezo.
  3. Asegúrese de cerrar bien la apertura de la bolsa y agite bien.
  4. Refrigere lo que sobre dentro de las siguientes 2 horas.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.