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1 pound red potatoes, cut into bite-size chunks
6 ounces snow peas, strings removed
3/4 cup water
1 stalk lemongrass, thinly sliced, or 3 strips of lemon zest
3/4 pound skinless salmon fillet, in 1 piece
2 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 cup minced dill
10 ounces frozen corn kernels, thawed
6 cups torn mixed salad greens
Why? Because it’s good for you.
A favourite meal to carry us through the cold winter days is a hearty soup, and this recipe contains the amazing “queen of greens,” kale. Make a big pot for additional meals and lunches the following day.
This Slow-cooker Bean and Bacon Soup has been adapted from a recipe by Linda Larson at busycooks.about.com.
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