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We are in the top 25 “salad market” cities, according to Dole Fresh Vegetables. The company did an internal study and found that Baltimoreans and local residents of the rated cities eat more salad per person than their counterparts in other U.S. cities. Well, good for us!
Nearby leafy-eating cities include Philadelphia, Harrisburg, PA, and Washington, D.C. Los Angeles was named on the West Coast. But, surprisingly, no San Francisco, where the slow food movement is said to have begun, courtesy of Alice Waters. The cities were listed in alphabetical order with no numeric ranking.
Dole also developed a recipe, just for Baltimore, created by DOLE Salads and the Dole Nutrition Institute.
Baltimore Crab and Fruit Salad
1 package (6 ounces) DOLE Sweet Baby Lettuces or Spring Mix Salad Blend
2 cans (6 ounces each) lump crabmeat, drained, or 8 ounces fresh or frozen, thawed crabmeat
1 mango, peeled and cut into ½-inch cubes
1 kiwi, peeled, halved lengthwise and sliced crosswise
1/3 cup raspberry vinaigrette salad dressing
1 firm, ripe avocado, peeled, seeded, and thinly sliced
Toss together salad blend, crabmeat, mango, and kiwi. Drizzle dressing over salad; toss gently to combine.
Divide salad among serving plates. Arrange slices of avocado over each serving.
Serves 3-4
Per serving: 311 calories, 16 grams fat (1 gram saturated), 87 milligrams cholesterol, 507 milligrams sodium.
