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Salad in a Bag

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  • Yield: 2 cups 1x



2 cups mixed greens*

1 zip top bag, quart size or larger

Choose two or more of these:                                                  

12 grape tomatoes*

½ cup baby spinach

½ cup cauliflower florets

12 baby carrots*

¼ cucumber, medium, sliced

½ cup purple cabbage, chopped

½ cup radishes, sliced

¼ cup corn, canned*

¼ cup black beans, canned*

½ avocado, chopped

½ cup mushrooms, sliced

1/8 cup sunflower seeds

¼ cup raisins

¼ cup dried cranberries

Choose one of these:

½ cup salsa*      

¼ cup low-fat or fat-free dressing                           

¼ cup Italian or vinaigrette dressing

*Ingredients used for nutritional analysis and cost.


  1. Wash hands; get out ingredients and zip top bag.
  2. Add mixed greens to bag.
  3. Choose at least 2 additional ingredients and add to the bag.
  4. Choose 1 dressing option and add to bag.
  5. Zip close the bag and shake to mix.
  6. Enjoy your salad!

Adults: Wash hands and vegetables. Use a sharp knife to slice and chop vegetables and set aside. Use can opener to open any canned ingredients; drain and rinse.


Change it up! Try to make a salad with different choices each time; options can be fresh, canned or dried. The possibilities are endless. The more colorful the better!


  • Serving Size: 1/2 cup
  • Calories: 52
  • Sodium: 283mg
  • Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

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Diabetes is Not Our Destiny is funded by the USDA’s Supplemental Nutrition Assistance Program, SNAP. This institution is an equal opportunity provider.  Non-discrimination statement here.