Citrus Basil Salad Recipes

Citrus Basil Salad Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES 4 SERVINGS

The orange in this tangy salad provides flavor and vitamin C—a potent antioxidant—which
scavenges free radicals that may otherwise lead to cancer development.

1 orange, peeled and cut into chunks
1 red bell pepper, diced
1 cucumber, peeled and cut into chunks
1 cup sugar snap peas, cut in half
8 fresh basil leaves, thinly sliced
1 tablespoon seasoned rice vinegar
1⁄4 teaspoon ground black pepper

1. Combine the orange, bell pepper, cucumber, sugar snap peas, and
basil in a mixing bowl. Sprinkle with the vinegar and pepper and
toss until evenly distributed.

2. Citrus Basil Salad is best served the same day it is made. If you must
prepare it in advance, omit the basil, cover the salad tightly, and
refrigerate it for up to 2 days. Add the basil to the salad 15 to 20
minutes prior to serving.


PER SERVING: 45 calories; 0.3 g fat; 0 g saturated fat; 5.5% calories from fat; 0 mg cholesterol;
1.7 g protein; 9.9 g carbohydrate; 6.7 g sugar; 2.5 g fiber; 62 mg sodium; 34 mg calcium; 0.8 mg
iron; 87 mg vitamin C; 702 mcg beta-carotene; 0.6 mg vitamin E