WHAT’S ON YOUR PLATE?

Balance your plate with healthy eating and an active lifestyle to help fight breast cancer.

What’s On Your Plate?

Pink Ribbon Produce and its produce partners want to help you meet the challenges of balancing your plate with a healthy diet of fruits and vegetables and an active lifestyle so you can make strides in the fight against breast cancer. The American Cancer Society recommends eating at least 2 ½ cups of fruits and vegetables each day to help lower cancer risk. These foods contain important vitamins, minerals, phytochemicals, and antioxidants and are usually low in calories. Choose produce with the most color – dark green, red, yellow, and orange – they have the most nutrients.

Check out our produce partners healthy options to help balance your plate!

Download our FREE What’s On Your Plate? guide for recipes, information and healthy living tips.

About Pink Ribbon Produce

Pink Ribbon Produce, a cause-marketing in-store promotion now celebrating its eleventh year, continues to unite the produce industry in the fight against breast cancer. This program is designed to bring awareness through education and fundraising for continued breast cancer research. It has grown each year both in its reach of retail support and number of supplier sponsors. The fundraising efforts of Pink Ribbon Produce support breast cancer research, education and screenings. This year Pink Ribbon Produce is teaming up with the National Breast Cancer Foundation, Inc.

Using in-store, interactive and online components in conjunction with a public relations campaign, Pink Ribbon Produce drives consumer awareness through the produce departments at Harris Teeter, Meijer and Price Chopper retailers. Shoppers can pick up information on healthy living and early breast cancer detection while shopping and support the Pink Ribbon Produce promotion by purchasing participating supplier products.

Donations are raised through the participating produce suppliers who donate a flat dollar amount and through our online donation campaign during the promotion dates. All donations support the National Breast Cancer Foundation, Inc. and the money raised is kept in the local communities.

Please contact Danielle Lees with any questions regarding this program.
Email: dlees@augustineagency.com
Phone: (916) 774-9600

FILL MY PLATE WITH:

Boring salads are a thing of the past! Try out some of these tasty salad recipes to easily fill half your plate with fruits and veggies.

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EARTHBOUND FARM RUSTIC SALAD

Prep: 60 min. Servings: 4

Roasted Vegetables
1 Earthbound Farm Organic Butternut Squash (about 1 lb. whole, peeled and cut in half lengthwise through the stem end)
1 Earthbound Farm Organic Fennel Bulb (halved lengthwise, cored and cut in 1/2-inch-thick wedges)
1 tbsp. olive oil
1 tbsp. pure maple syrup
1/2 cup red onion, chopped
Dash sea salt and freshly ground black pepper

Hazelnut Dressing
3 tbsp. hazelnut oil
1 tbsp. tarragon vinegar (or white wine vinegar)
1 tsp. Dijon mustard
1/4 tsp. dried tarragon
1/4 tsp. salt
Freshly ground black pepper

Salad
3 oz. Earthbound Farm Organic Spring Mix (about 3 1/2 cups lightly packed)
1 Earthbound Farm Organic Romaine Heart (washed, dried and cut into 1/2-inch wide ribbons, about 3 cups lightly packed)
1/3 cup Earthbound Farm Organic Dried Cranberries
1/4 tbsp. toasted hazelnuts (chopped)

Directions: Position a rack in the middle of the oven and preheat the oven to 400°F. Remove the seeds and strings from the butternut squash and discard. Cut the butternut squash crosswise into 1/2-inch-thick slices and place in a large bowl and add the fennel wedges. Drizzle the oil and maple syrup over the vegetables and toss to coat. Season with salt and pepper, toss again.

Transfer the vegetables to a rimmed baking sheet and spread in a single layer so the pieces don’t touch. Bake for 12 minutes, turn the vegetables with a spatula and continue cooking until tender and caramelized, 10 to 15 minutes longer. Set aside to cool.

Meanwhile, make the hazelnut dressing: Place the hazelnut oil, tarragon vinegar, mustard, tarragon and salt in a small glass jar and seal with a lid. Shake vigorously to combine. Season with pepper to taste. Set the dressing aside at room temperature. (It can be refrigerated for up to 1 month).

Just before serving, place the spring mix and romaine in a large bowl and toss to combine. Add 2/3 of the hazelnut dressing and toss again to coat the leaves.

Divide the greens among 4 salad plates or arrange greens on a platter. Top with the roasted vegetables, then sprinkle with the cranberries and hazelnuts. Serve immediately.

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WILD GREENS AND QUINOA WITH TOFU

Ingredients
1 9-oz. bag Eat Smart Wild Greens and Quinoa Salad Kit
1 15-oz. package extra firm tofu
1 lime, juiced
1 1/2 tsp. cajun seasoning
1 tsp. agave
1 tbsp. canola oil
Salt and pepper to taste

Directions: For the marinade: Combine lime juice, cajun seasoning and agave in a bowl 
and set aside.

Slice the block of tofu horizontally in half. Stack tofu between two paper towels, place a plate on top and press down to remove some of the water. Press the tofu for about 5–15 minutes. Remove the paper towels and chop the tofu into small cubes. Marinate the cubes in the lime mixture for at least 1 hour, then season with salt and toss. Heat canola oil in a non-stick pan over medium heat. Pan-fry tofu until golden brown on all sides.

Mix the wild greens and quinoa in a bowl and place half of salad on a plate. Top with the marinated tofu or place tofu on the side.

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HARVEST GRAPE SALAD

Prep: 30 min. Servings: 16

Ingredients
12 cups leaf lettuce
1 lb. green and 1 lb. red grapes (seedless)
1/2 lb. cooked medium shrimp, peeled and deveined
1 package (3 oz.) ramen noodles
1/4 cup raisins
1/4 cup golden raisins
1/4 cup sliced green onions
1/4 cup toasted walnuts or sunflower kernels
Salad dressing of your choice

Directions: In a large bowl, combine lettuce, grapes and shrimp. Break ramen noodles into small pieces (save the seasoning packet for another use) and add to salad with raisins, onion, and walnuts or sunflower kernels.
Drizzle with dressing, toss to coat.

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CITRUS GREEN SALAD

Prep: 20 min. Servings: 6

Ingredients
1-1/2 cups fresh pineapple, cut into chunks
1 pkg. (10 oz.) DOLE Field Greens
1 orange, peeled, halved and sliced
1/2 cup halved and sliced red onion
1 cup chopped nuts, toasted
1/2 cup crumbled feta cheese
1/4 cup orange juice
1 tbsp. grated orange peel
2 tbsp. vegetable oil
2 tbsp. balsamic or red 
wine vinegar

Directions: Combine pineapple chunks, salad blend, sliced orange, onion, nuts and cheese in large serving bowl; set aside.

Stir together orange juice, orange peel, oil and vinegar in small bowl. Pour over salad just before serving; toss to evenly coat.

Side dishes & sauces can take a meal from mediocre to mouth-watering. And who doesn’t love a quick and nutritious shake? Try some of these recipes to help you on your quest for healthy eating.

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GREEN JUICE SALAD DRESSING

Ingredients
2 garlic cloves, crushed

1 tbsp white wine vinegar

1/2 lemon, juiced

1/4 cup Evolution Fresh Sweet
Greens & Lemon juice

1/2 tbsp Dijon mustard

1/2 tsp salt & pepper

1/3 cup olive oil

Directions: Mix together garlic, white wine vinegar, lemon juice, Evolution Fresh Sweet Greens & Lemon juice, Dijon mustard, and salt & pepper. Whisk in olive oil. 
Drizzle over mixed greens and enjoy!

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NONNIE’S GREEN BEAN SALAD

Prep: 15 min. Servings: 4

Ingredients
12 oz. Pero Family Farms® Snipped 
Green Beans
1/2 cup onion, chopped
1/2 cup Pero Family Farms® grape tomatoes, sliced in half
1/4 cup Apple Cider vinegar
2 tbsp. olive oil
1 tsp. garlic, minced
Salt and pepper to taste

Directions: Combine pineapple chunks, salad blend, sliced orange, onion, nuts and cheese in large serving bowl; set aside.

Stir together orange juice, orange peel, oil and vinegar in small bowl. Pour over salad just before serving; toss to evenly coat.

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GINGER SHRIMP & SCALLOPS

Prep: 30 min. Servings: 4

Ingredients
1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops
1 green onion, sliced thin
4 tbsp. Naturally Fresh® 
Ginger Dressing
Salt & pepper to taste

Directions: Combine all ingredients in skillet over medium heat. Sauté until seafood is cooked. Serve with rice and steamed vegetables.

Other serving suggestions:
1. Serve atop a bed of greens with any vegetables and dress with more Naturally Fresh Ginger Dressing.

2. Cook lo mein noodles according to package, return noodles to pot once drained and toss the seafood with vegetables and drizzle a little Naturally Fresh Ginger Dressing, mix and serve.

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VALENCIA ORANGE & LIME HONEY VANILLA SMOOTHIE

Prep: 5 min. Servings: 2, 8-ounce smoothies

Ingredients
1 cup fresh Valencia orange juice

Juice of 2 limes

1 cup honey flavored Greek yogurt

1/4 teaspoon pure vanilla extract

1 to 1 1/2 cups ice

Directions: Place all ingredients in a blender with 1 cup of the ice. Puree until smooth. Add additional ice to thicken your smoothie, if desired. Serve immediately.

Sometimes you crave something a little different. "Surprise me!" is here to give you something a little different, with a lot of healthy, fresh ingredients.

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SPINACH & CHEESE STUFFED PORTABELLAS

Prep: 40 min. Servings: 4

Ingredients
4 tbsp olive oil
4 Highline Portabella Mushrooms, 
trimmed and cleaned
3 tbsp. olive oil
3 tsp. balsamic vinegar
4 tomato slices
2 cups fresh baby spinach
3 oz. goat cheese
Salt and pepper to taste

Directions: Preheat oven to 350°F. Place mushrooms–gill-side up–on a baking sheet. Drizzle with olive oil and balsamic vinegar. Bake for 20–25 minutes.

Remove mushrooms from oven and top with tomato, spinach and goat cheese. Salt and pepper to taste.

Serve warm.

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MINI WEDGE SALAD

Prep: 15 min. Servings: 2

Ingredients
1/2 head iceberg lettuce
Bacon crumbles
Cherry tomatoes
Blue cheese crumbles
4 oz. Wholly Guacamole Avocado Verde

Directions: Cut the lettuce into mini wedges, about 3 inches each. Top with bacon, tomatoes and blue cheese.

Drizzle with Wholly Guacamole Avocado Verde.

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ROSEMARY ROASTED POTATOES

Prep: 15 min. Servings: 2

Ingredients
1 1/2 lb. potatoes
1/8 cup olive oil
1 tbsp. garlic, chopped
1/4 cup balsamic vinegar
2 tbsp. rosemary

Directions: Preheat oven to 450°F. Cut potatoes into one-inch chunks. Toss potatoes with olive oil and chopped garlic. Arrange in a single layer on a baking pan. Roast 30 minutes. Sprinkle with balsamic vinegar and rosemary. Toss and serve.

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GOAT CHEESE STUFFED MUSHROOMS

Prep: 30 min. Servings: 8

Ingredients
3.52 oz. cup Charles & Alice 100% Fruit for All Blueberry with Apple
1 clove garlic, finely chopped
2/3 cup goat cheese
1 egg
Parsley, chopped
Salt & pepper
16 button mushrooms, cleaned with stems removed
10 walnut halves, crushed

Directions: Preheat oven to 350° F. Place garlic and goat cheese in a bowl. Add egg, sprinkle with chopped parsley, salt, pepper and mix to combine ingredients. Stuff the mushrooms with the goat cheese mixture and sprinkle with a few kernels of crushed walnuts. Place the mushrooms in a greased baking dish and bake 25 minutes. Before serving, put a strip of Charles & Alice 100% Fruit for All Blueberry with Apple on each mushroom. Serve and enjoy!

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Show your support for the National Breast Cancer Foundation by purchasing from our Pink Ribbon Produce Partners:

  • Harris Teeter
  • Meijer
  • Market 32
Since beginning our participation in the Pink Ribbon Produce program in 2006, Harris Teeter and its produce vendors have raised $199,000 for local breast cancer awareness programs.
Download the FREE What’s On Your Plate? guide for recipes, information and healthy living tips.
Since beginning our participation in the Pink Ribbon Produce program in 2007, Meijer and its produce vendors have raised $208,000 for local breast cancer awareness programs.
Download the FREE What’s On Your Plate? guide for recipes, information and healthy living tips.
Since beginning our participation in the Pink Ribbon Produce program in 2008, Price Chopper and its produce vendors have raised $45,000 for local breast cancer awareness programs.
Download the FREE What’s On Your Plate? guide for recipes, information and healthy living tips.
DONATION INFORMATION
Name of Charity National Breast Cancer Foundation
Donation From Produce Partners Min. $2000 donation
Limitations on Donation None
Dates of Promotion Oct. 2 to Oct. 29, 2016
More Information pinkribbonproduce.org
Consumer purchase does not result in charitable contribution.

It only takes a few seconds, but donations make a huge difference. Over the past ten years, Pink Ribbon Produce has helped raise over $461,000 for breast cancer awareness and prevention. We still need your help. You can donate to the National Breast Cancer Foundation securely and confidentially online using your credit or debit card by simply clicking on the link below. If you'd prefer to send your donation by standard mail, you may also select that option. We appreciate your kindness and generosity.