recipe share
PREP TIME
Patriotic Salad
IN G R E D IE N
TS
RECIPE
wberries
1 c. sliced stra
1 c. blueberries
a
1 c. cubed jicam
e
1 c. orange juic
r
1 Tbsp. suga
juice
1 1/2 tsp. lemon
starch
1 1/2 tsp. corn
fruit salad
Yield: 3 cups of
4 cup of
Serving Size: 1/
for a 3-5
salad is a fruit
h/supper
year old at lunc
20 min
DIRECTIONS
rries,
wl, mix strawbe
1. In a large bo
e.
jicama, set asid
blueberries and
bine
saucepan, com
2. In a medium
lemon juice
gar,
orange juice, su
er mediumstarch. Cook ov
and corn
until
ng constantly,
high heat, stirri
ce
to a boil. Redu
mixture comes
ok for two
co
heat to low and
kened slightly.
es or until thic
minut
oon glaze over
Allow to cool. Sp
fruit.
F
K IT C H E N O
FROM THE
Amy Hall
PRINT
RECIPE
PCI website
Amy Hall, Farmington
PCI Provider since 2002
Quest for Missing Ingredient
For months, Farmington family child care provider Amy Hall
was searching for a missing white ingredient for her favorite
summer salad, Patriotic Salad. She had always used yogurt
chips, but worried about the amount of added sugars. Her
search finally came to an end after attending this
year’s Providers Choice Food Workshop hosted
by her Field Representative Pam Gould
Jacobs. Pam’s unusual workshop snack
became her missing ingredient. Amy took
one bite of the crunchy white jicama strip
and knew her quest was over. The next
day she scrambled to the grocery store
eager to introduce her healthy salad to the
kids. To her delight, the children agreed with
her choice saying, “Ms. Amy, we want more,
we want more!”
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