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Around The Alliance!
Former Student, Now Staff Member!
Changes to Emergency Department Registration Process at Clinton Public Hospital
HPHA Looks to End Hallway Medicine through System Partnerships
New Name and Look for St. Marys Memorial Hospital Foundation
Physician Recruitment in Stratford
Program Profile: Eating Disorders
Q & A with a Patient Registration Clerk
Patient Partner Profile: Joani
A Day in the Life: Social Work
HPHA Implementing Temporary Laboratory Adjustments
Pharmacy Sterile Compounding
A Look at Canada's New Food Guide
It's All in the Data
Access to Primary Care
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MyChart Now Available at HPHA!
Volunteers: Lifting Communities!
Huron Perth and Area Ready to Take the Lead in the Province’s Vision for Improving Health Care
Physiotherapy Myths Debunked!
smallTALK Hits a Significant Milestone!
Clinton Public Hospital Second Floor Set to Reopen
Laboratory Adjustments at Clinton Public Hospital & Seaforth Community Hospital
Supporting Our Patients Through Art
Charting A Course to Success
Q & A With A Quality Assurance Lead
HPHA Recognizes Excellence at its Annual General Meeting
July Blood Donor Clinics
Putting a Face on Organ and Tissue Donation in Our Communities
Q & A with Purchasing/Inventory Support
August Blood Donor Clinics
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What's For Dinner Wednesday
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What's For Dinner Wednesday
What's For Dinner? Chopped Mexican Salad with Lime!

This fresh chopped salad is full of color! A citrus marinade drizzled over the vegetables brings them to life.

 

 

Image: Diabetes Food Hub

  • Prep Time: 15 min
  • Serving Size: 1 1/2 cups
  • Servings: 8

Ingredients

  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 1 tsp crushed red pepper flakes
  • 3 cloves of garlic (minced)
  • 1 1/2 tbsp honey
  • 6 cups romaine lettuce (chopped)
  • 15 oz black beans (rinsed and drained)
  • 1 cup jicama peeled and chopped - if unavailable you can substitute green apple, or celery, radish or cucumber (for the same crunch you get with jicama).
  • 15 oz corn (drained)
  • 1 red bell pepper (cored, seeded and diced)
  • 2 ripe avocados (peeled and diced)
  • 1/2 cup Monterey Jack cheese

Directions

  1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
  2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.

Source: Diabetes Food Hub

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