Sep 18, 2018
Salad is making a comeback. From expanded offerings at restaurants to increased consumer demand, salad is no longer a side dish – it’s taking center stage as a main meal. As a result, consumers want salads that are filling, healthy and delicious. K-State Research and Extension nutrition specialist Sandy Procter discusses the benefits of eating salads.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
Send comments, questions or requests for copies of past programs to email@example.com.
K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.