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Apricot Brochure Chicken Salad with Apricots & Walnuts Fresh-from-the-Farm: 1/8 cup walnuts 2 apricots or 1 peach Apricots 1/2 cup chopped, cooked chicken 1/8 cup thinly sliced red onion 1-2 tablespoons poppy seed salad dressing 1 1/2 cups salad greens (lettuce, mixed greens, spinach or romaine) The WIC and Senior Farmers Market Nutrition Preheat oven to 325 de- Programs are sponsored by the U.S. Department of Agriculture; the Washington State Department grees. Arrange walnuts in a of Health, Community Wellness and Prevention; and the Washington State Aging and Disability single layer on a baking sheet Services Administration. and roast in preheated oven for Contact information: 7-10 minutes, just until they WIC FMNP: 1-800-841-1410 begin to darken. Remove from oven and set aside. Senior FMNP: 1-800-422-3263 Remove pit from apricots This brochure is produced for nutrition education Washington WIC & and funded by USDA Food & Nutrition Service, Senior Farmers and slice fruit. Place 1/2 fruit in Food Stamp Office; the Farmers Market Nutrition Program; and Washington State University. Market Nutrition a bowl and add chicken and on- Programs offered by these agencies are consis- tent with federal and state laws and regulations on Program ion. Toss with enough dressing non-discrimination regarding race, color, gender, national origin, religion, age, disability, and sexual to coat. Chop cooled walnuts. orientation. Report evidence of non-compliance Making it easier to add fresh fruits Add greens and walnuts to bowl by writing to the Secretary of Agriculture Washing- ton DC, 20250. Trade names are used to simplify and vegetables to your diet, and and toss to coat with dressing. information; no endorsement is intended. support local farmers, too! Top with remaining sliced fruit. WIC is an equal opportunity program. Makes 1-2 servings 9-2004 Selection Nutrition Facts Easy Fruit Cobbler & Serving Size: 1/2 cup sliced apricots Preparation Amount Per Serving 1 cup flour Calories 40 2 teaspoons baking powder ♦ Choose plump apricots that % Daily aren’t too soft and have a deep Value 3/4 cup sugar orange color. Total Fat 0% 3/4 cup milk Saturated Fat 0 g 0% ♦ Avoid apricots 2 tablespoons butter Sodium 0 g 0% with cracks or or margarine Total Carbohydrate 9 g 3% white spots. 2 cups sliced fresh fruit, or Dietary Fiber 2 g 8% ♦ Handle apricots with Sugars 7 g berries care as they bruise easily and Protein 1 g Preheat oven to 325 bruising will make them spoil Vitamin A 45% degrees. Melt butter in a 9 x 9 more quickly. Vitamin C 15% Calcium 2% inch baking dish. Blend ♦ Apricots can be eaten fresh Iron 2% together flour, baking powder, or cooked like peaches or Folate 7 mcg 2% sugar and milk. Pour batter in nectarines. Potassium 244 mcg baking dish over the butter. ♦ Remove center stone before Sprinkle fruit over the batter. eating apricots or cooking. Key Nutrients ♦ Slices can be frozen for later Bake for 1 hour. Vitamin A - for healthy skin, good use. Lemon juice will prevent vision and resistance to infection. Makes 1 - 9 inch cobbler flesh from browning after Vitamin C - supports healthy gums, slicing. skin and blood. ♦ Try adding fresh slices to your morning yogurt, oatmeal or Potassium— to maintain a normal blood pressure. cereal. Also, apricots add a delicious sweetness to salads. .
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