General

Confetti Grain Salad

0
No ratings yet
Source: University of Wyoming, Cooperative Extension, Cent$ible Nutrition Cook Book, p. g-35
Yield: 6 Servings

Squash Soup

0
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Source: University of Connecticut, Cooperative Extension, From the Farm to the Table, p.12Hispanic Health Council
Yield: 6 Servings

Peach Apple Crisp

4.666665
Average: 4.7 (3 ratings)
Source: USDA, Center for Nutrition Policy and Promotion (CNPP), Recipes and Tips for Healthy, Thrifty Meals, 2000
Yield: 8 Servings

Farmers Market Gazpacho

0
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Source: Johnson and Wales University andRhode Island Department of Health WIC Program, Veggin’ Out Recipe Book, page 42
Yield: 4 Servings

Cabbage Salad

0
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Source: University of Connecticut, Cooperative Extension, From the Farm to the Table p.12Hispanic Health Council
Yield: 8 Servings

Vegetable Cheese Soup

0
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Source: University of Nebraska, Cooperative Extension, Recipe Collection, p.96 Staff from the University of Nebraska-Lincoln
Yield: 4 Servings

Herb Potato Salad

4
Average: 4 (1 rating)
Source: University of Nebraska, Recipe Collection, p.83Staff from the University of Nebraska-Lincoln Cooperative Extension
Yield: 4 Servings

Summer Fruit Salad

5
Average: 5 (1 rating)
Source: University of Nebraska, Recipe Collection, p.85 Staff from the University of Nebraska-Lincoln Cooperative Extension
Yield: 4 Servings

Mexican Vegetables

5
Average: 5 (1 rating)
Source: Ponichtera, Brenda RDScaleDown Publishing, Inc., Quick and Healthy, Vol.II, 1995, p.88
Yield: 7 Servings

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