Taste the Rainbow
Let Color be Your Guide!
Vegetables come in every color of the Rainbow. Remember that vegetables with deep, vibrant colors are also the ones that have a lot of extra phytochemicals. Enjoy these colorful vegetables often!
GREEN
Leafy greens like spinach, beet greens, collards, and kale are great in soups or with pasta. The darker the green the better.
Use romaine lettuce when you make a salad rather than head lettuce. Throw in a few spinach leaves for extra nutrients.
Steam or microwave broccoli and add a slice of cheese for a hard-to-resist side dish.
ORANGE
Acorn and butternut squash can be cut in half and baked in the oven.
Canned (plain) pumpkin can be used to make bread, muffins, pancakes, and soups.
Baby carrots are an awesome snack.
RED
Add tomatoes to your salad or sandwich.
Tomato in pasta or pizza sauce count as a vegetable too!
Add finely chopped red pepper to potato or pasta salads for extra color and nutrients.
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