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Dear Cancer Project supporter,
This colorful salad is a delightful blend of flavors. Greens play a major role in cancer prevention. They are an excellent source of vitamins A, B, C, E, and K, beta-carotene, iron, calcium, folate, and lutein. These nutrients play a critical role in boosting the immune system to ward off cancer.
Spicy greens are available in supermarkets, natural food stores, and at farmers' markets. Examples are arugula, mizuna, watercress, radicchio, red mustard, or Belgian endive. You can also use a pre-washed salad mix that contains these greens. |
Directions
Makes about 6 1-cup servings
6 cups mixed spicy greens
1 ripe pear, cored and chopped
1 tangerine, seeded and sectioned
2 tablespoons balsamic vinegar
2 tablespoons apple juice concentrate
1/4 teaspoon salt
1/4 teaspoon black pepper
12 tablespoons pine nuts
Wash greens and pat dry. Tear any large leaves into bite-size pieces. Mix with pear and tangerine in a bowl.
Combine vinegar, apple juice concentrate, and salt in a jar. Just before serving, shake dressing and pour over salad. Toss to mix. Divide among serving plates and sprinkle with black pepper and pine nuts.
Nutrition Information
Per 1-cup serving:
48 calories
1.1 g fat
0.1 g saturated fat
21.2% calories from fat
0 mg cholesterol
1.1 g protein
9.7 g carbohydrate
6.3 g sugar
1.6 g fiber
110 mg sodium
33 mg calcium
0.4 mg iron
12.6 mg vitamin C
442 mcg beta-carotene
0.6 mg vitamin E
This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.
View The Cancer Project Recipe of the Week archive.
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