Shop Heart-Smart!

By WEEK Creative Services

February 16, 2011 Updated Feb 16, 2011 at 9:55 PM CDT

Jicama Black Bean Salad
Yield: 10 (1/2 cup each)

All you need:
1 ½ cups peeled and diced jicama
1 red bell pepper, seeded and diced
¼ cup diced red onion
1 cup Hy-Vee frozen corn, thawed
1 (15 oz) can Hy-Vee black beans,
drained and rinsed
2 tbsp chopped cilantro
1 tbsp lime juice
1/3 cup Hy-Vee light Italian dressing
Salt and pepper to taste

All you do:
1. Combine jicama, bell pepper, onion, corn, beans and cilantro in a large bowl.
2. Blend lime juice and salad dressing in a small bowl. Pour over jicama mixture and blend well.
3. Salt and pepper to taste.

Source: Hy-Vee HealthMarket, September 2009.
Nutrition Facts per serving:
Calories: 90; Total Fat 2.5g; Carbohydrates 13g; Dietary Fiber 4g; Saturated Fat < 1g; Protein 3g; Sodium 220mg

Berry Salad with Cinnamon Vinaigrette

The salad below combines raspberry vinegar, cinnamon and pepper sauce for a flavorful vinaigrette, adding very little sodium to this delicious, heart-healthy
salad. Serves 6.

All you need:
1 (10 oz) bag baby spinach
2 cups quartered fresh strawberries
1/2 cup fresh blueberries
1/2 cup chopped red onion
1/4 cup raspberry vinegar
1 tbsp Grand Selections olive oil
3 tbsp Hy-Vee sugar
1/4 tsp Hy-Vee ground cinnamon
1/4 tsp hot pepper sauce
Hy-Vee pecans, optional

All you do:
1. In a large bowl combine spinach, strawberries, blueberries and onion. Set aside.
2. In a jar with a tight-fitting lid, combine vinegar, olive oil, sugar, cinnamon and hot pepper sauce. Shake well.
3. Drizzle vinaigrette over spinach mixture and toss gently.
4. To serve, divide mixture among 6 plates and top each with pecans if desired.

Nutrition Facts per serving: 90 calories, 2.5 g fat, 0 g saturated fat, 80 mg sodium, 17 g carbohydrates, 4 g fiber, 2 g protein.
Daily Values: 35% vitamin A, 60% vitamin C, 4% calcium, 10% iron.