For National Nutrition Month, our Wayne State University dietetic interns presented a wonderful power point they made to our residents. They made some great infused waters (Strawberry-Orange and Lemon-Thyme infused water) and spoke about the importance of hydration. They also made some delicious mango salsa that they served with tortilla chips. They had handouts to give the residents, and were surprised about how interested they were, and how many questions the residents had for them.
Mango Salsa Recipe
6 ounces Mango, fresh, peeled, diced
1 tbsp Peppers, chili, jalapeno, fresh, minced
6 ounces Peppers, bell, red fresh, diced
2/3 cup Onions, red, fresh, diced
4 tbsp Cilantro, fresh, chopped
4 tbsp Juice, Lime, fresh
1/4 tsp Spice, Cumin, ground
1 tsp Salt
2 tbsp Oil, olive/canola blend
Stir together all ingredients in a medium bowl. Set aside and keep chilled for service. Internal temperature must reach 41F or less.
Portion Size: 1 1/2 ounce.
Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin