Here is a salad that will not only help you to chase away the winter blues, but it might also help you battle cancer at the same time. Citrus fruits are bursting with cancer-fighting flavor. In addition to Vitamin C, grapefruits, oranges, lemons and limes can improve your immune system, slow down aging and fight cancer.
Ingredients
1 cup plus 3 tablespoons orange juice
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel removed, segmented
3/4 cup pecans, toasted
1 tablespoon green onions, cut
6 cups mixed baby greens
3 oranges, peel removed, segmented
3/4 cup pecans, toasted
1 tablespoon green onions, cut
Directions
Bring 1 cup orange juice to simmer in a small heavy saucepan.
Remove from heat.
Mix in dried cranberries.
Let stand until softened, about 30 minutes.
Drain well; discard soaking liquid.
Remove from heat.
Mix in dried cranberries.
Let stand until softened, about 30 minutes.
Drain well; discard soaking liquid.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in a small bowl to blend.
Mix in cranberries. Season dressing to taste with salt and pepper.
Mix in cranberries. Season dressing to taste with salt and pepper.
Place greens in large bowl.
Toss with 2/3 of the dressing.
Divide greens among 6 plates.
Add orange segments to bowl and toss with remaining dressing.
Top greens with orange segments and pecans.
Toss with 2/3 of the dressing.
Divide greens among 6 plates.
Add orange segments to bowl and toss with remaining dressing.
Top greens with orange segments and pecans.
Note: Dressing can be made one day in advance. Cover and refrigerate. Bring to room temperature before serving.
Winning the fight against cancer, every day.
This recipe and health tip courtesy of Cancer Treatment Centers of America
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