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The Princeton Longevity Center Recipes

The flavorful vitamin C rich foods in this recipe combined with the iron from the greens and the healthy fat from the olive oil make this salad a winner for both taste and food synergy!

California Citrus and Greens Salad with Garlic Dressing

Dressing:
4 large cloves fresh garlic, peeled
1/2 tsp. olive oil
1/3 cup orange juice
1 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
1/2 tsp. dried thyme
Salt and freshly ground black pepper, to taste

Salad:
1 quart boiling water
1 cup small broccoli florets
1 bag (8oz.) pre-washed baby salad greens
1 navel orange, peeled and cut into bite-sized pieces
1 cup chopped red bell pepper

In blender, combine first five dressing ingredients. Puree until smooth. Add thyme, salt and pepper. Add broccoli and blanch for 1 minute. Drain well and let cool. In serving bowl, toss broccoli with remaining ingredients. Add dressing and toss again. Serve immediately. 
 
Makes 4 servings
Per Serving: 155 calories, 8 g. fat (1 g. saturated fat), 20 g. carbohydrate, 4 g. protein, 3 g. dietary fiber, 99 mg. sodium.
Source:  The American Institute for Cancer Research www.aicr.org

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