Commemorating 50 years of School Lunch
Yogurt-Mustard Dip |
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10 minutes Serves: 8 Here's an easy snack with fresh vegetables and nonfat yogurt. |
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Ingredients 1 Tbsp chopped onion 2 Tbsp chopped sweet pickle (or relish) 2 Tbsp chopped fresh parsley (or fresh dill), use half as much for dried 1 Tbsp prepared mustard 1/2 tsp paprika (optional—if you like a pink color) 1 cup nonfat plain yogurt 1 lb vegetables, raw or lightly steamed, any combination: green beans, cauliflower or broccoli florets (cut into small pieces), carrots (peeled and cut into sticks) |
For a taste variation, try Curry Dip: Substitute 2 tsp of curry powder for the mustard, add 1 Tbsp milk, and 1/8 tsp of sugar. Add 1 to 2 Tbsp raisins (optional). |
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Nutrients per serving (dip only) 2 Tbsp |
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Is a tomato a fruit or a vegetable? The surprising answer: tomatoes are fruits that are usually called vegetables. Most fruits have seeds. Fruits are usually eaten raw, while many vegetables are cooked. Here's a game: Ask your child to name as many vegetables as possible in three minutes. Count how many different vegetables were served this week at school.
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