3 c. spring mix salad
3 c. baby spinach
1 c. purple cabbage, thinly sliced
1 med. yellow pepper, thinly sliced
1 8-oz. pkg Udon Asian pasta
1 lb. 90% lean ground beef
1/8 tsp. cayenne pepper
3 T. low sodium soy sauce (divided)
1 T. Worcestershire sauce
1/2 lime, juiced
2 T. rice vinegar
1/2 tsp honey
3 T canola oil
In a large serving bowl, combine first four ingredients and set aside. Cook Udon Asian pasta according to package directions Rinse pasta well under cool water and then add to salad mixture. Brown ground beef in medium skillet over medium heat; drain off fat. Stir cayenne, 1 tablespoon soy sauce, Worcestershire sauce and lime juice into beef mixture; remove from heat. In a small bowl, whisk remaining soy sauce, rice vinegar, honey and canola oil. Pour over salad mixture and toss to coat. Serve salad and top with ground beef.
Nutrition Facts per Serving:
Calories 390, Fat 17g, Saturated Fat 4g, Carbohydrates 33g, Fiber 4g, Protein 27g, Sodium 420mg
Note: Udon noodles are wheat noodle with a neutral flavor found in the Asian aisle of most large supermarkets.
Adapted from: Bernadette Martineau, RD
Nutrition Tip of the Day
Grow fruits and veggies in your own garden! Kids are more likely to try something they’ve grown themselves.