KENTUCKY BEEF COUNCIL ALISON SMITH
SALAD SHAKERS
Retail and Foodservice
M A K E EVERY BITE COUNT! Itâs February and by now many have already forgotten or stopped working on their New Yearâs resolutions. But, at KBC we are reminding Kentuckians that the new year kicked off with the release of the 2020-2025 Dietary Guidelines for Americans (DGA), which encouraged American to make every bite count. The new DGA recognize lean meatâs role in a healthy lifestyle.1 In particular, the DGA identifies critical life stages and populations, such as pregnant women, babies and toddlers, teens girls, and older adults, who are at risk of deficiency for many nutrients that are readily available in beef, such as iron, zinc, protein, B vitamins and choline.1,2 No other protein food â whether plant â or animal-based â delivers the same nutrient-rich package in about 170 calories, on average, per three-ounce serving of cooked beef.2 The new DGA remind us that choosing nutrient-rich, whole foods is key to transforming dietary recommendations into flavorful and satisfying mealtimes that have a lasting impact on the health and well-being of Americans. As we continue to cook and eat more meals at home, we have an opportunity to
Shake up your lunch routine! Mix your favorite salad ingredients with Ground Beef on top.
provide consumers with sciencebased resources to help optimize their health and inspire food enjoyment. As part of an on-going effort to share the good news about beefâs nutritional benefits, KBC will continue to work with organizations such as Kentucky Association of Nutrition Dietetics, Kentucky Association of Family Physicians, and university dietetic interns to disseminate information. Additionally, staff will work with national efforts to extend the Every Bite Counts campaign by sharing an extensive tool kit, which serves as a comprehensive bank of assets for disseminating information regarding the role of beef as an important complementary food for infants and toddlers. #StrongStartsWithBeef References: U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 20202025. 9th Edition. December 2020. Available at DietaryGuidelines.gov.
1
FoodData Central, 2019. Available at fdc. nal.usda.gov (Beef composite, cooked - FDC ID: 170208, NDB Number: 13364).
2
INGREDIENTS 1 pound Ground Beef (95% lean) ⢠2 teaspoons minced garlic ⢠1/4 cup water ⢠2 tablespoons chili powder ⢠2 teaspoons ground cumin ⢠1 package (10 to 12 ounces) iceberg or romaine salad mix (lettuce, red cabbage, carrots) ⢠1 cup diced tomato ⢠1/2 cup canned black beans, rinsed, drained ⢠1/2 cup frozen corn, defrosted, drained ⢠1/2 cup shredded reduced-fat Cheddar cheese, (optional) ⢠1/2 cup prepared reduced-fat or fat-free ranch dressing ⢠1/4 to 1/3 cup Crunchy Tortilla Strips (recipe follows) or crushed baked tortilla chips (optional) DIRECTIONS 1. Brown Ground Beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary. Stir in water, chili powder and cumin; cook and stir 1 minute to blend flavors. Cool slightly. Cookâs Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ÂşF. Color is not a reliable indicator of Ground Beef doneness. 2. Place salad mix, beef, tomato, beans, corn and cheese, if desired, in large bowl with lid. Top with dressing; close lid securely or cover bowl tightly with plastic wrap. Shake gently to combine. Top with tortilla strips, if desired. Crunchy Tortilla Strips: Cut 2 corn tortillas in half, then crosswise into Âź-inch-wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400ÂşF or until crisp. Cookâs Tip: You can substitute your favorite dressing for ranch dressing.
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COW COUNTRY â˘
FEBRUARY 2021
⢠A P U B L I C AT I O N O F T H E K E N T U C K Y C AT T L E M E N â S A S S O C I AT I O N
