(NAPSA)—Abig step toward eating better lunches can betofill half your plate with fruits and veggies. Here are hints on how: Add fruit and nuts to salad; top with a low-fat dressing. Add chopped tomatoes, pineapple or avocado to tuna and chicken salad. Create fruit skewers with sliced pineapple, cantaloupe or bananas dipped in lemon juice and toothpicks. Pack low-fat yogurt for dipping. Spread peanut butter over a whole grain tortilla; top with crushed whole grain cereal and a whole banana. Roll up andenjoy. Serve a delicious pineapple salsa with leftover grilled chicken, pork or as a healthy dip with fresh veggies and low-fat chips. Combine chopped fresh pineapple, red and green bell peppers, sweet onion slivers, lemon juice, fresh cilantro and one seeded, finely chopped jalapeno. Each serving provides a boost of vitamins C and A. Stir in canned beans and fresh chopped tomatoes to low-sodium canned soupfor a heartier lunch. *Tomato and part-skim mozzarella chunksdrizzled with a bit of olive oil and balsamic vinegaris alwaysa hit. Stuff whole grain pita with veggies and beans or fruits and nuts. Top with low-fat yogurt. *Mix chopped tomatoes and herbs with cottage cheese for a dose of calcium, vitamin C andfiber or add chopped pineapple and banana to cottage cheese for a naturally sweet after-lunchtreat. For more healthy eating tips from the experts at Produce for Better Health Foundation, visit www.FruitsAndVeggiesMore Matters.org or Del Monte Fresh Produce at www.fruits.com.
