Recipes/

Apple, cabbage and spinach salad with pepitas

Health services Workplaces & Tertiary education Sport & recreation
Allergen – None. Vegan.
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salad served in orange bowl
g Best choice VG Vegan GF Gluten free EF Egg free DF Dairy free Main meal
Ingredients
Serves
people
Method
  1. Put the diced apple in a pot and cover with water, boil until soft enough to puree. Drain the excess liquid of and puree, allow to cool.
  2. Combine the cabbage, spinach, red onion, and apple. Mix well.
  3. In another bowl or jug combine the olive oil, vinegar, mustard, garlic, apple puree and parsley. Mix very well. Pour this over the salad and toss well to combine.
  4. Portion the salad and sprinkle with the pepitas, serve.
  5. Could be used as a carrier salad for chicken or pork.

Each serve provides

Nutrients Per serve
Weight (g) 160.96
Energy (kJ) 747.41
Protein (g) 6.23
Total fat (g) 11.21
Saturated fat (g) 1.93
Carbohydrate (g) 11.08
Sugars (g) 10.67
Dietary fibre (g) 4.68
Sodium (mg) 27.68
Estimation only.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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Additional resources

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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Organisational Policy Template
Develop policy & contracts
Health services +2
Food Service Provider Contract Template
Develop policy & contracts
Health services +2
Healthy BBQ sample menu and event planner
Plan a menu
Health services +2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services

Afton Barber – WDHS Food Services – Green Healthier Food Options 17 October 2019

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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