July 9, 2010

Spinach Salad with Citrus Fruit

Dear Cancer Project supporter,

The summer heat often brings cravings for something cool and refreshing – this salad is just the boost you need! Since the iron is more absorbable with vitamin C, spinach is much more beneficial to the body when paired with foods like grapefruit, strawberries, or any other citrus fruit. The Brazil nuts in this recipe provide a nice crunch as well as selenium, a potent cancer-fighting antioxidant. Just one Brazil nut per day supplies you with your daily requirement of selenium. Enjoy it with a cold soup or sandwich on the side.

Spinach Salad with Citrus Fruit Watch the video here >

Directions

Makes 6 servings

1 bag (10 ounces) spinach, chopped
1 can (10 ounces) mandarin or Clementine oranges or grapefruit sections, rinsed
and drained, or 1 1/3 cups fresh Clementine orange or grapefruit sections
1 cup berries or grapes, or 10 strawberries, sliced
1/4 cup fat-free raspberry vinaigrette
1 tablespoon raw sunflower seeds
1 tablespoon chopped Brazil nuts

Combine all of the ingredients in a bowl and toss gently to mix.

Serve immediately.

Note: Fresh fruit in this recipe is always preferred over canned when possible.

Nutrition Information

Per serving (1/6 of recipe):

62 calories
2 g fat
0.3 g saturated fat
29.4% calories from fat
0 mg cholesterol

10.1 g carbohydrate
2.4g fiber
5.4 g sugar
2.3 g protein
36.7 mg vitamin C

61 mg sodium
2746 mcg beta-carotene
1.7 mg vitamin E
59 mg calcium
1.7 mg iron

Recipe from The Cancer Survivor's Guide

We would like to thank Delectable Planet for the video production.

Learn more about the importance of a colorful, healthy diet by downloading our Nutrition Rainbow flyer (PDF) here.

 
 View The Cancer Project Recipe of the Week Archive.

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