Mary Lavanway is a dietician with Hannaford. In this segment she shares some healthy food ideas for St. Patrick’s Day.Emerald Eggs Ingredients: 6 Hard boiled eggs 1 Cup of Fresh Express Spinach Â¼ Cup Hellmann’s Canola Mayonnaise 2 tsp McCormick dried scallions 2 tsp McCormick dried tarragon salt and pepper to taste (optional) 4 thin slices of ham Instructions: Peel and slice, in half, the hard boiled eggs. Scoop the yolks into a food processor and puree with spinach, mayonnaise,scallions, tarragon, salt and pepper. Cut the ham slices into thin strips: fold and place in the hollowed-out egg whites. Fill with the yolk mixture.Strawberry Spinach Banana Smoothie Â½ – 6oz bag (about 2 cups) of Fresh Express Spinach Arugula Salad 1 Chiquita Banana 1 Cup My Essentials sliced Strawberries 1 cup of water 1 TBSP Agave Instructions: Blend until very smooth, pour, sip, enjoy!Mixed Greens & Oranges with Balsamic Vinaigrette Ingredients: 2 tsp freshly grated orange zest Â¼ cup my essentials Orange juice 2 TBSP Wishbone Balsamic Vinaigrette dressing 1 TBSP minced shallot 1 tsp Dijon mustard Â½ tsp McCormick salt Â½ tsp McCormick freshly ground black pepper 1 TBSP my essentials extra-virgin olive oil 3 small navel oranges 1-6oz bag Fresh Express Spinach and Arugula (about 4 cups) 1-6oz bag Fresh Express Romaine lettuce, chopped (about 4 cups) 1 small red onion, thinly sliced Preparation:1.) Whisk together orange zest and juice, balsamic vinaigrette, shallot, mustard,salt and pepper in a small bowl. Whisk in the oil until well blended.2.) Remove the rind and white pith from the oranges and discard. Slice oranges thinly, or remove the individual segments by slicing between the membranes. Toss the spinach, arugula and romaine together in a shallow salad bowl. Separate the onion slices into rings. Scatter the onions and oranges over the greens. Drizzle the dressing over the salad and toss. Make ahead tip: The dressing (step 1) can be done up to 2 days in advance: store covered in the refrigerator.