Going Green with Spring Vegetables
Apr 22, 2013 | 6:00 PM - 7:00 PM
Princeton Fitness & Wellness Center
Princeton North Shopping Center
1225 State Road
Ready to shed those winter pounds? Spring is the perfect time to boost
the nutrition and flavor in your meals by incorporating more fresh salads
and greens into your diet. Green leafy vegetables such as spinach,
broccoli and kale pack the perfect punch—they’re rich in nutrients
and extremely low in calories. Join Jane Schwartz, RD, Outpatient
& Community Education Dietitian with University Medical Center of
Princeton at Plainsboro’s Nutrition Program, for an introduction to new
and creative ways to “go green” with simple salad and sauté recipes. This
program features a hands-on demonstration.
Please provide the names of all attendees.