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AICR's Weekly Health-e-Recipe e-mail from:

Tuesday, April 1, 2008, Issue No. 185

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Welcome Spring with a Fresh, Colorful Broccoli Salad

Spring into healthful eating this season with the vibrant veggies in this colorful dish. Broccoli – a cruciferous vegetable – is rich in fiber and folate and is linked to a decreased risk of several types of cancer. In addition, research shows that garlic – a member of the allium family – probably protects against colorectal cancer. Share this salad with family and friends at your next picnic or potluck and pass along good health.


Thoughtful Wedding Faviors

Spring Broccoli Salad

2 cups broccoli florets (or fresh green beans, if desired)
1/4 cup purple onion, diced
1/4 cup yellow pepper, diced
1/4 cup pimento peppers, diced
1 Tbsp. extra virgin olive oil
1 Tbsp. frozen orange juice concentrate, thawed
1/2 Tbsp. rice vinegar
2 cloves garlic, minced
1/2 Tbsp. minced fresh parsley
1/8 tsp. dried marjoram
Salt and freshly ground black pepper, to taste
Pinch of cayenne pepper

Steam the broccoli for 2 to 3 minutes, or until it is bright green. Transfer broccoli to a medium bowl. Add the onion, yellow pepper and pimento.

In a small bowl, whisk together the olive oil, orange juice concentrate, rice vinegar, garlic, parsley, marjoram, salt, pepper and cayenne. Toss the dressing with the broccoli. Serve at room temperature or cold.

Makes 4 servings.

Per serving: 60 calories, 3.5 g total fat (<1 g saturated fat),
6 g carbohydrates, 2 g protein, 2 g dietary fiber, 85 mg sodium.

To see more AICR recipes visit our Recipe Corner.

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AICR's Diet and Health Guidelines for Cancer Prevention.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer prevention and educates the public about the results.

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