Wilson Pon
archilles
JessiccaCitrus Basil Salad Recipe
June 17th 2008 01:49
If you are tired with those full cream thousand island mayonnaise salads, try this for a different refreshing flavour with oranges!
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.
Citrus Basil Salad makes 4 servings
recipe extracted from Cancer Project
Ingredients
1 orange, peeled and cut into chunks
1 red bell pepper, seeded and cut into chunks
1 cup sugar snap peas, cut in half
1 cucumber, peeled and cut into chunks
8 fresh basil leaves, sliced
1 tablespoon seasoned rice vinegar
1/4 teaspoon freshly ground black pepper, or to taste
Directions
In a medium bowl, mix together orange, bell pepper, peas, cucumber, and basil. Sprinkle with vinegar and season with black pepper. Toss and serve.
Nutrition Information
Per serving (1/4 of recipe):
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
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.
recipe extracted from Cancer Project
Ingredients
1 orange, peeled and cut into chunks
1 red bell pepper, seeded and cut into chunks
1 cup sugar snap peas, cut in half
1 cucumber, peeled and cut into chunks
8 fresh basil leaves, sliced
1 tablespoon seasoned rice vinegar
1/4 teaspoon freshly ground black pepper, or to taste
Directions
In a medium bowl, mix together orange, bell pepper, peas, cucumber, and basil. Sprinkle with vinegar and season with black pepper. Toss and serve.
Nutrition Information
Per serving (1/4 of recipe):
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
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