Cancer fighting properties:
Citrus is a great source of Vitamin C, an antioxidant which has been shown to help our immune system, as well as enhance iron absorption. There are a number of beneficial phytochemicals (limonene, many flavanones and carotenes) which can promote cell death in cancer cells and stop the division of some cancer cells. Citrus has been shown to not only be anti-inflammatory but also antimicrobial.
Citrus pulp, juice or zest adds a great zing to marinades, vinaigrettes and desserts as well.
Serves: 4, 1 cup per serving
Nutritional Information: 101 Calories (30% Calories from fat), 3.4g Fat, 0.5g Saturated Fat, 2.2g Monounsaturated Fat, 0.5g Polyunsaturated Fat, 2.6g Protein, 17.4g Carbohydrates, 3.6g Fiber, 0mg Cholesterol, 0.8mg Iron, 154mg Sodium, 30mg Calcium
Ingredients:
Vinaigrette:
3 tablespoons fresh orange juice
1 ½ tablespoons fresh lime juice
2 ½ teaspoons extra virgin olive oil
2 teaspoons honey
1 teaspoon red wine vinegar
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
Salad:
1 cup fresh corn kernels (about 2 ears)
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
1 ½ cups (1 x ¼-inch) julienne-cut zucchini
1 ½ cups (1 x ¼-inch) julienne-cut yellow squash
Cooking Directions:
- To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.
- To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.
Recipe from: MyRecipes.com