This month my blogging will be about eating to fight cancer, the recipes will be ones featured by the AICR organization. I will prepare and possibly modify the recipes that I source from AICR. Did you know that 1 in 3 people in the United States will have some sort of cancer, did you know that cancer is the number 3 top cause of death in the United States?
This seasonal salad boasts a pound of bright cherries.This colorful fruit is a good source of fiber, vitamin C and natural antioxidants called anthocyanins.
Fresh Cherry and Corn Salad
Makes 8 servings
Per serving: 215 calories, 10 g total fat (3 g saturated fat), 6 g protein, 29 g carbohydrate, 3 g dietary fiber, 167 mg sodium. |
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Dressing Ingredients1/2 medium shallot, finely chopped
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black or white pepper to taste
 
Salad Ingredients5 ounces baby arugula or baby spinach
4 ears cooked fresh corn, kernels sliced off cob
1/2 cup finely sliced red onion
3/4 cup feta cheese
1 lb. fresh dark cherries, pitted, sliced in half |
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Directions:
In small mixing bowl, combine all dressing ingredients. Whisk well. I put everything in my magic bullet and blended it very briefly ...
In large salad bowl combine arugula, corn and onion. Drizzle with dressing and toss to coat.
Arrange salad on individual dishes and sprinkle with feta. Top with cherries and serve.
| Grocery List |
| • | Shallot |
| • | Garlic |
| • | Extra-virgin olive oil |
| • | Balsamic vinegar |
| • | Salt and freshly ground black or white pepper |
| • | Baby arugula or baby spinach |
| • | Corn |
| • | Red onion |
| • | Feta cheese |
| • | Cherries |
Recipe credits - American Institute for Cancer Research |
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