April 1st dietary started to prep and serve fresh produce. The concept is new and we are still working out some of the processes; however, we are able to control portions and serving amounts. Plus we are able to do away with vegetables packed in sodium and IQF (Individual Quick Frozen) vegetables. By doing this we are able to serve foods that have not lost their entire nutritional value do to overcooking with the additional benefit of avoiding frozen products, which become soggy when thawed.

Recipe of the week

Summer Salad

• 3 heads chopped romaine lettuce
• 2 large carrots peeled and sliced
• 2 Cucumbers peeled and sliced
• 1 Red onion sliced
• 3 Roma tomatoes quartered
• 1cup feta cheese
• 1cup homemade ranch dressing

Mix all ingredients in a medium size bowl, toss in the ranch dressing, and enjoy!

Thank you,

Jeff Redding