Salad of Spicy Greens with Fruit and Pine Nuts Recipes

Salad of Spicy Greens with Fruit and Pine Nuts  Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES ABOUT 6 CUPS (6 SERVINGS)

This colorful salad is a delightful blend of flavors. Spicy greens are available at supermarkets,
natural food stores, and farmers’ markets. Examples are arugula, mizuna, watercress, radicchio,
red mustard, or Belgian endive. You can also use a prewashed salad mix that contains these
greens.

6 cups mixed spicy greens

1 ripe pear, diced
1 tangerine, seeded and sectioned
2 tablespoons balsamic vinegar
2 tablespoons apple juice concentrate
1⁄4 teaspoon salt
1 to 2 tablespoons raw pine nuts
1⁄4 teaspoon ground black pepper


1. Wash the greens and pat dry or dry in a salad spinner. Tear any large
leaves into bite-size pieces. Place in a bowl and add the pear and
tangerine.

2. To make the dressing, combine the vinegar, apple juice concentrate,
and salt in a jar. Just before serving, shake the dressing and pour it
over the salad. Toss gently to mix. Divide the salad among individual
serving plates and sprinkle with the pine nuts and pepper.

3. Salad of Spicy Greens with Fruit and Pine Nuts is best served immediately.
If you need to make the salad in advance, store the greens
and fruit separately in covered containers in the refrigerator for up
to 3 days. Toss with the dressing and garnish with the pine nuts and
pepper just before serving.


PER 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