I’m getting ready to go on holiday in a few weeks so I’ve been eating a lot of fresh greens and raw veggies to shed this extra layer of warmth that somehow glommed onto me this winter.

I’ve been topping my salads with freshly squeezed lemon, but sometimes your mouth craves a little more excitement.

This vinaigrette is deliciously easy, versatile and light enough for tiny baby greens… but it goes perfectly with romaine, iceberg and spinach salads. Another idea: I pour this vinaigrette over all kinds of vegetables before I roast them in the oven. I’ve even used it instead of mayonnaise in chicken salads! Here’s how to make the  best vinaigrette ever… an easy recipe that everyone should have in their back pocket!

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I forgot how deliciously rewarding it is to prepare and eat a Chef’s Salad.   You get your protein. You get your cheese. You get your veggies. You get your crunchy little croutons. You get a healthy, easy-to-make meal that is tied together with a bouncy light vinaigrette.

Traditionally a Chef’s Salad is made with smoked ox tongue, fresh roasted ham and chicken or turkey cut off the bone and carefully sliced “julienne” style. I’m fine with the ham and chicken or turkey, but the smoked ox tongue is definitely NOT happening in my salad bowl. You go right ahead, and thank you very much.

But what do you do if you don’t have a roasted ham or chicken or turkey hanging out in your refrigerator? You follow my recipe for Super Easy Chef’s Salad. Buy the meat and cheese at the supermarket deli and ask (nicely) for them to cut into ¼-inch thick slices.

You’ll still need to cut the meat and cheese into strips, aka julienne, but that doesn’t take much time. Just stack the slices and cut them all at once. Boiled eggs are easy (and you may already have some in your fridge).

You can use romaine lettuce, but I like to mix it up with iceberg and whatever other leaf lettuce looks good. In this recipe, I used only cucumbers and tomatoes, but you can add whatever veggies you like because, after all, this is a CHEF’S Salad… and you’re the CHEF!

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You can Stand Up to Cancer by making sure you eat lots of these top 10 Cancer-Fighting Foods. How many of these are you eating regularly?

1. Garlic – Hard to say how much of this pungent herb you need to eat each day to prevent cancer… even the experts don’t know. But many studies have shown that garlic helps prevent cancer in the esophagus, stomach and colon. What’s a little bad breath in exchange for something this good for you?

2. Berries – What’s not to love about blueberries, strawberries, raspberries and blackberries? Not only are they a fantastic source of antioxidants, fiber and Vitamin C… they may help prevent cancers of the bladder, lung, breast and esophagus.

3. Tomatoes – Whether you eat them fresh or out of a can, tomatoes are rich in the cancer-fighting antioxidant lycopene (that’s what gives them their red color!). Tomatoes are also full of Vitamin C and beta-carotene, and studies show that they have the potential to fight prostate cancer.

4. Cruciferous vegetables – Veggies like kale, broccoli, cauliflower, cabbage, Brussels sprouts and bok choy all fall into this cancer-fighting category. These vegetables contain phytochemicals that may prevent stomach cancer and cancers of the mouth and larynx, uterine lining and cervix.

5. Green Tea – Over the last 10 years, the popularity of green tea in this country has exploded. As most of us know, it’s been widely consumed in Japan, China and other Asian countries for centuries, where the incidence of cancers of the esophagus, stomach and colon are significantly lower. Green tea contains the antioxidant catechins, which some researchers believe may help protect against cancer and slow tumor growth.

6. Whole Grains – We all need more of the good grains in our diets… whole grains that have all three parts of the grain kernel (germ, bran and endosperm)… like oatmeal, barley, whole wheat and even popcorn! Corn tortillas are made of whole grains… flour tortillas are not. Whole grains are full of fiber that helps reduce the risk of colon cancer.

7. Turmeric – When I was in Grenada, I met a woman selling raw turmeric (it looks like big grub worms when it is raw, and saffron colored once it’s dry and ground). Besides cooking curry, she uses this spice as an herbal remedy to prevent stomach ulcers and other intestinal disorders. Now, new research shows that it may prevent and slow the growth of several types of cancer… including stomach, breast and mouth cancers.

8. Leafy Green Vegetables – If you eat romaine lettuce, kale and spinach, then you are on the right track for preventing breast, skin, lung and stomach cancer. These vegetables, and others like chard, mustard and collard greens are rich in fiber and antioxidants beta-carotene and lutein.

9. Grapes – What? Grapes? I’ve been conditioned to think of grapes as nature’s sugar bombs. Well, they are full of sugar, but the skins of red and purple grapes are packed with the antioxidant resveratrol… which has the potential to keep cancer from forming in the liver, breast, stomach and lymphatic system.

10. Beans – I grew up eating beans, and I still love them, so I’m glad beans are one of the Top 10 Cancer Fighting Foods. Dry beans and peas are mega sources of fiber, protein and folate. Studies have shown that folate helps reduce the risk of pancreatic cancer.

There you have it: easy, simple things that you can eat to lower your risk of getting cancer. So, stand-up! Get to the grocery store or the farmer’s market and start eating better.

It’s easier than you realize… and you have everything to gain.

Note: My information was gathered from the doctors at M.D. Anderson Hospital in Houston, Texas, whom successfully treated my mother for breast and colon cancer. My mother’s cancer is in remission. Other information sources include the American Cancer Society  and The American Institute for Cancer Research.

This festive Fragrant Fruit Salad just looks like the holidays, don’t you agree? And, even better, it’s healthy!

It’s not just the luscious mangos and papayas or the juicy citrus fruit that makes this so perfect for the season. The unique jamaica flower vinaigrette brightens the flavors while adding a dramatic bit of color… and the candied pecans give it just the right amount of crunch.

I wrote this recipe for my friends at Right@Home, the bilingual website that has it all, including new holiday recipes, cleaning and organizing tips, decorating ideas and craft projects for you and the kids. Oh, and don’t forget about the website’s special offers!

This is the perfect salad to bring to a party. Just place the fruit, vinaigrette, lettuce and candied pecans in separate Ziploc® Brand Bags, to make it easy to carry, then toss them together when you arrive!

Make sure you sign up for Right@Home email alerts with the registration link so you’re always in the know… all year long! Click here to sign up!

Salad Ingredients

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Fragrant Fruit Salad

prep: 30 minutes
cook: 10 minutes
serves: 12 to 14

Blended Jamaica Vinaigrette

for the vinaigrette you’ll need…
4 ounces dried jamaica flowers, crushed*
2 cloves garlic
⅓ cup red wine vinegar
⅓ cup lime juice
2 teaspoons sugar (or more to taste)
½ teaspoon salt
1½ cups canola oil or vegetable oil
*jamaica flowers, also known as hibiscus, can be found in Latin American and Caribbean supermarkets and bodegas.

for the picante pecans you’ll need…
1 egg white
½ cup packed brown sugar
1 teaspoon cayenne pepper
4 cups pecans (use 1 cup for the salad and serve the rest as a snack)

for the fruit salad you’ll need…
12 cups spinach, mixed greens or your favorite lettuce
2 cups fresh papaya, peeled, seeded and cut into 1-inch pieces
2 cups fresh mango, peeled, seeded and cut into 1 inch pieces
2 cups grapefruit, peeled, pith removed, seeded and sectioned
2 cups navel oranges, peeled, pith removed and sectioned
1 cup thinly sliced red onion
1 cup dried cranberries or pomegranate seeds (optional)
kiwi, clementines, tangerines, Mandarin oranges can also be used

let’s get to it…
Vinaigrette:
Place the crushed jamica flowers in a blender and pulse into a fine powder, about 10 seconds. Add the garlic, red wine vinegar, lime juice, sugar and salt and blend, about 20 seconds.
Blend on the lowest possible speed and add the oil until completely blended and emulsified, about 30 seconds. (This vinaigrette can be made the day before… the flavors intensify! Remember to refrigerate.)

Pecans:
Preheat oven to 375°F. Line a cookie sheet with parchment paper and spray with cooking spray.
Beat the egg white until stiff; stir in brown sugar and cayenne pepper.
Add pecans and stir until coated. Spread on cookie sheet and bake until brown, 8 to 10 minutes.

Fruit Salad:
Place washed spinach, mixed greens or lettuce into a large serving bowl. Add papaya, mango, grapefruit, oranges and red onion. Toss gently to mix.
Drizzle vinaigrette on salad and toss gently. Top with Picante Pecans and cranberries or pomegranate seeds, if using.

cooking know how: Slice the fruit and prepare the vinaigrette and pecans the day before you plan to serve the salad and store in separate Ziploc® Brand Bags. Everything will stay fresh, and you’ll have an easy time putting the salad together right before the meal!

Also, the seasoned pecans make a great snack for everyone to enjoy while you’re making the salad or afterward. Sprinkle over ice cream for dessert.