Anti-Cancer Cauliflower and Broccoli Salad

This delicious, healthy dish offers a serving each of broccoli and cauliflower, which both contain powerful disease and cancer fighting properties. Light steaming helps preserve nutrients and keeps vegetables crisp. Allow time for flavors to marinate and mingle.

Makes eight 1 c. servings.

1 head each broccoli and cauliflower (about 8 cups total florets)
½ red onion, sliced
¼ c. walnuts, chopped
1 c. carrots, grated
½ c. olive oil
¼ c. orange juice
2 T. red wine vinegar 
1 T. garlic, minced
½ tsp. red pepper flakes
½ tsp. salt (or to taste)

•    Cut broccoli and cauliflower into florets and steam lightly, for about 3 minutes. Allow to cool.
•    Place florets in a large bowl and add red onion, carrots and walnuts.
•    Whisk together olive oil, orange juice, red wine vinegar, garlic, red pepper flakes and salt. Pour over the florets mixture and toss lightly.
•    Refrigerate 4-24 hours, stirring occasionally to mix ingredients.
•    Serve chilled or at room temperature.

Nutritional Information per Serving: 184 calories, 3.3 g protein, 8.7 g carbohydrates, 16 g fat, 0 mg cholesterol,  3.2 g fiber, 176 mg sodium.