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Munchy Mixed Greens Are March Pick of the Month

Mixed greens aren’t just for salads. With a high level of vitamins, fiber and other nutrients, they make a great addition to soups, stir-fries and other meals.

Pick some up today!

What’s so great about mixed greens?

  • Leafy greens are a low-calorie, nutrient-dense food providing vitamin A, folate, calcium and fiber.
  • They’re available year-round in a variety of colors, flavors and textures.
  • Mixed greens are versatile - they can be used in sauces, salads, sandwiches, egg dishes and soups.

What’s the best way to eat mixed greens?

  • Use mixed greens in salads for a light, fresh taste and a pop of color.
  • Blend into smoothies.
  • Add greens in the last one to two minutes of cooking to beans, lentils or roasted vegetables to wilt them.

Selection and Preparation

Selection: Leaves should be firm, intact and blemish-free. Some varieties are brightly colored when fresh. 
Storage: Greens will keep for up to seven days in a perforated bag in the crisper drawer in your refrigerator.
Pre-prep: Wash thoroughly with cool water to remove loose dirt, and blot dry with a paper towel.
Preparation: Add to salads, sautés or soups. Sturdier leaves can even be grilled!
Background image: POM Mandarin Orange Salad 308 BGC

Mandarin Spring Salad

Recipe created by Athena Nofziger, RD, LD, CHC, dietitian with Samaritan Hematology & Oncology Associates 


  • 1 cup spring greens
  • 1/4 cup mandarin oranges
  • 1 tablespoon feta cheese
  • 1 tablespoon walnuts
  • 1 tablespoon fat-free balsamic dressing


Toss all salad ingredients. Top with dressing.

Makes 1 serving.

Nutrition information per serving:

  • Calories: 120
  • Fat: 7g
  • Protein: 3g
  • Fiber: 1g
  • Carbohydrates: 13g