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 tenth 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 Molly Okumura with any questions regarding this program.
Email: mokumura@augustineideas.com
Phone: (916) 774-9600


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.

Share your tasty salad on social media with #whatsonyourplate

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Prep: 10 min. Servings: 3–4

1 pkg. DOLE® Chopped Summer Garden Blend (12 oz.)
1 Granny Smith apple, cored and sliced
1/2 cup pitted dates, chopped
1/2 cup walnuts, toasted and chopped
1/2 cup red onion, chopped
2 oz. Brie cheese, chopped
Apple Dijon Vinaigrette dressing
(recipe below)
Salt & ground black pepper to taste

Dressing: Combine 1/2 cup apple jelly, 1/4 cup apple cider vinegar, 1/4 cup canola oil, 2 teaspoons Dijon mustard, 1 clove garlic, 1/8 teaspoon cayenne pepper in blender. Cover, blend until smooth. Makes about 1 cup.
Directions: Combine salad, apples, dates, walnuts, onion and Brie in large bowl. Toss with Apple Dijon Vinaigrette until coated as desired. Season with salt and pepper to taste.

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1 small head Earthbound Farm Cauliflower,
outer leaves removed, cut or broken into
bite-size florets/pieces
2-1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon white wine vinegar
1/2 teaspoon mustard seeds
1 tablespoon Dijon mustard
1/4 cup chopped Italian parsley
1/4 cup olive oil
1 14oz can chickpeas (garbanzos), rinsed and drained
4 oz Earthbound Farm Organic Baby Spinach
1/4 cup Kalamata olives, chopped
Salt and freshly ground black pepper to taste

Directions: Preheat oven to 400 degrees. Line a cookie sheet or sheet pan with parchment or foil.
Toss the cauliflower pieces with the olive oil, salt and pepper. Spread on the prepared sheet and roast in the oven for about 35 minutes or until golden brown, tossing the vegetables once midway through cooking time.
While the cauliflower is roasting, heat the vinegar and mustard seeds in a small saucepan over low heat for 5 minutes. Stir in the Dijon mustard, parsley and olive oil. Keep warm.
Place the chickpeas, spinach and olives in a large bowl. Add the hot roasted cauliflower and warm dressing, tossing to wilt the spinach a bit and coat all ingredients lightly with dressing. Taste and adjust seasonings with salt and pepper if needed. Serve warm or at room temperature.

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1 chicken breast
1 cup celery, diced
1 20 oz can pineapple chunks, drained
2 11 oz cans mandarin orange segments, drained
2 cups seedless grapes, cut in half
1 cup rice
Mayonnaise, to taste

Directions: Cook chicken till done, skin and bone, cut into small pieces. Let cool. Cook rice till done. Mix everything together, then use enough mayonnaise for mixing.

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.

Share your side, sauce, or shake on social media with #whatsonyourplate

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4 whole eggs in the shell
1 tbsp. chopped cilantro
1 tbsp. minced green onion
1/4 tsp. salt (optional)
1 dash hot pepper sauce e.g., Tabasco, or to taste
1 tsp. Worcestershire sauce, or to taste
1 tsp Dijon-style prepared mustard
1 pinch paprika

Directions: Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10–12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
In the bowl with the yolks, combine the Wholly Guacamole dip, cilantro and green onion. Season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg halves. Chill until serving. Sprinkle with paprika just before serving.

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

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.

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Cut potatoes into 1” chunks, while heating oven to 450. 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.

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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!

Sometimes you crave something that doesn’t sit in a bed of greens. For this, we have noodles & tacos! Check out our healthy take on these fun to eat meals.

Share your noodle or taco on social media with #whatsonyourplate

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Prep: 15 min. Cook: 15 min. Servings: 4

4 tbsp olive oil
2 tsp balsamic vinegar
1/2 tsp garlic salt
3 1/2 tsp fresh lemon juice, divided
Dash lemon pepper
4 8-oz cod fillets, fresh or thawed frozen
1 12-oz package Eat Smart Sweet Kale Salad
1 tsp adobo sauce from can of chipotle peppers
1 clove garlic, minced
8 corn tortillas
1 avocado, pitted, peeled and sliced into 16 wedges
1/2 cup cilantro, rinsed, dried and chopped salt and pepper to taste

Directions: Preheat oven to 400°F. In a small bowl, whisk olive oil, balsamic vinegar, garlic salt, two teaspoons lemon juice and lemon pepper. Add fish to marinade, flipping to coat. Place fish in a baking dish. Pour remaining marinade over fish. Bake for 10-15 minutes or until internal temperature reaches 145° F.

While fish is baking, make dressing. Whisk together one packet of dressing from Sweet Kale Salad bag, adobo sauce, 1 1/2 teaspoons lemon juice and garlic. Add salt and pepper to taste. In a large bowl, add the Sweet Kale Salad vegetable blend, setting aside cranberries and pumpkins seeds for another use. Toss salad with dressing. In a small skillet, warm tortillas one at a time in a dry pan. Place half of each fish fillet onto each corn tortilla, top with salad blend, avocado and cilantro.

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Prep: 15 min. Servings: 2

4 oz. soba noodles, cooked according to package directions
1/2 pkg. (12 oz.) DOLE® Chopped Asian Blend
1 cup cauliflower, cut into florets
1/4 cup Pero Family Farms® Mini Sweet Peppers, seeded and julienned
Avocado-Miso Dressing
1 DNE World Fruit tangerine, peeled and sectioned
2 tablespoons julienned fresh mint leaves

Directions: Divide noodles between two medium bowls. Toss salad blend, cauliflower and mini sweet peppers with Avocado-Miso Dressing until coated. Divide salad and place over noodles. Sprinkle with tangerine segments and mint.
Avocado-Miso Dressing: Combine 1 avocado, peeled and seeded, 6 tablespoons water, 3 tablespoons white miso, 2 tablespoons rice vinegar, 2 teaspoons freshly grated ginger and 1/4 teaspoon red pepper flakes in blender. Cover, blend until smooth.


Spread the word about breast cancer prevention and help Pink Ribbon Produce raise money for the National Breast Cancer Foundation.

help us reach 20k shares!

Do your part to help us spread the word about breast cancer awareness. Pick a message to share with your friends!


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

  • Harris Teeter
  • Meijer
  • Price Chopper
Since beginning our participation in the Pink Ribbon Produce program in 2006, Harris Teeter and its produce vendors have raised $217,000 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 $226,000 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 $52,000 for local breast cancer awareness programs.
Download the FREE What’s On Your Plate? guide for recipes, information and healthy living tips.
Name of Charity National Breast Cancer Foundation
Donation From Produce Partners Min. $2000 donation
Limitations on Donation None
Dates of Promotion Oct. 5 to Nov 1, 2015
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 $450,000 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.