Name: Broccoli Salad
Yield: 8 (3/4-cup) servings
Ingredients: 4 cups broccoli florets; 1/2 cup edamame; 1 cup cherry or grape tomato halves; 1/4 cup sliced almonds (toasted); 1/3 cup dried cranberries or pomegranates; 2 teaspoons dijon mustard; 1 tablespoon red wine vinegar; 3 tablespoons olive oil; 4 slices turkey or low sodium bacon (cooked crispy and crumbled)

Eat More Not Less for Cancer Prevention Month

February is Cancer Prevention Month but make it a goal to keep these delicious plant forward recipes on your menu year round. Research and the New American Plate by the American Institute for Cancer Research suggests that you should aim to have not 2/3 of your plate full of plant foods. These cancer protective plant foods include fruits, veggies, 100% whole grains, beans and lentils. Plant forward doesn’t necessarily mean fully vegetarian! You can enjoy this veggie packed Broccoli Salad with crumbled bacon from Holly Clegg’s Eating Well to Fight Arthritis cookbook as a delicious way to eat plant forward to decrease your risk of cancer while still enjoying meat.

Broccoli Salad

A memorable and tasty combination with broccoli, edamame, crispy bacon, crunchy almonds, and tart cranberries in a light Dijon vinaigrette.

Servings 8 (3/4-cup) servings

Ingredients

4 cups broccoli florets
1/2 cup edamame
1 cup cherry or grape tomato halves
1/4 cup sliced almonds toasted
1/3 cup dried cranberries or pomegranates
2 teaspoons dijon mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil
4 slices turkey or low sodium bacon cooked crispy and crumbled

Servings 8 (3/4-cup) servings

Ingredients

4 cups broccoli florets
1/2 cup edamame
1 cup cherry or grape tomato halves
1/4 cup sliced almonds toasted
1/3 cup dried cranberries or pomegranates
2 teaspoons dijon mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil
4 slices turkey or low sodium bacon cooked crispy and crumbled

Instructions

In large microwave-safe bowl, combine broccoli and edamame in small amount of water and cook, covered, about 4 minutes or until broccoli is only crisp tender. Drain; transfer to large bowl.
Add tomatoes, almonds, and dried cranberries, tossing with broccoli mixture.
In small bowl, whisk mustard, vinegar and olive oil. Add bacon and vinaigrette to broccoli and toss well.

Nutritional Info

Calories 131, Calories from Fat 57%, Fat 9g, Saturated Fat 1g, Cholesterol 8mg, Sodium 111mg, Carbohydrates 10g, Dietary Fiber 2g, Total Sugars 6g, Protein 4g, Dietary Exchanges: 1/2 fruit, 1 vegetable, 2 fat

Terrific Tip: If making ahead of time, toss with vinaigrette and bacon just before serving. Omit bacon for vegetarian option.

Nutrition Nugget: In a serving of only 5 cherry tomatoes, they provide 15% of your daily recommended intake of vitamin A and 10% of vitamin C.

Cookbook Full of Plant Forward Anti-Inflammatory Meals Made Simple & Delicious!

Holly Clegg created wonderful easy anti-inflammatory recipes for everyday cooking and these recipes will feed the entire family. Eating Well to Fight Arthritis cookbook shows you how food can help fight inflammation! Start cooking healthy in your kitchen because what you eat can make a difference! When Holly appeared on The 700 Club with this cookbook, one of their favorite arthritis recipes was the Southwestern Sweet Potato Salad recipe. You will want to make this plant forward, cancer protective recipe year round as it is that good.