A fresh spin on salads for nurses


Make it a meal

Add a Portion of Protein

  • Anchovy
  • Bacon
  • Beef
  • Chicken
  • Crabmeat
  • Eggs
  • Lamb
  • Prosciutto
  • Salmon
  • Sardines
  • Shrimp
  • Steak
  • Tofu
  • Tuna
  • Turkey

Fill up with Fiber
Beans and legumes add protein, too

  • Black beans
  • Garbanzo beans
  • Kidney beans
  • Lentils
  • White beans

Not Too Cheesy
Grated, shaved, crumbled or cubed, a little goes a long way

  • Bleu cheese
  • Feta
  • Goat
  • Gorgonzola
  • Gouda
  • Manchego
  • Mozzarella
  • Parmesan
  • Pecorino
  • Queso fresco
  • Ricotta
  • Romano

The Good Fats
Add nuts and seeds to satisfy your hunger

  • Almonds
  • Flaxseed
  • Hazelnuts
  • Peanuts
  • Pinenuts
  • Pistachios
  • Sunflower seeds
  • Walnuts

Go with the Grain
Whole grain, that is

  • Couscous
  • Quinoa
  • Wheatberry

Spice It Up
Add herbs and seasonings

  • Basil
  • Capers
  • Chives
  • Cilantro
  • Dill
  • Ginger
  • Marjoram
  • Mint
  • Olives
  • Oregano
  • Parsley
  • Rosemary
  • Thyme

A Growing Trend in Health Care: On-site Farmers Markets

For some nurses, shopping for locally-grown, in-season fruits and vegetables is as convenient as going to work. In the past dozen or so years, hospital-sponsored farmers markets have been cropping up from coast to coast.

Among health care companies, Kaiser Permanente is at the forefront of the home-grown movement, hosting more than 50 farmers markets or stands at its hospitals and facilities across the country. By making locally-sourced produce readily available, the organization scores a health trifecta—with ecological, fiscal and public health benefits for the community it serves. “We recognize that locally grown food from family farms is less taxing on the environment and ultimately healthier for those who grow and eat the food,” says Jan Villarante, Kaiser Permanente’s director of national nutrition.

If you’d like your workplace to join the 100 plus health-care facilities with on-site farmers markets, plant the seed with management.


Jeanne Kelley
Jeanne Kelley has written for Bon Appetit, Cooking Light, Prevention, Fitness and Los Angeles Times Magazine. She is the author of Blue Eggs and Yellow Tomatoes.

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