Spring into Salads for Cancer Survivors

Recipes provided by the Dana-Farber Cancer Institute in Boston.

Minty Tomato and Watermelon Feta Salad

INGREDIENTS

• 1 (4 to 4 1⁄2 pound) watermelon, preferably seedless
• 3 large ripe green or orange heirloom tomatoes, seeded and cut into 1-inch cubes
• 1 medium sweet onion, such as Vidalia, sliced
• 4 tablespoons chopped fresh mint
• 1 cup (4 ounces) crumbled feta

DIRECTIONS

Yields 10 servings (3/4 cup each)

1. Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed.
2. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
3. Add the tomatoes, onion and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

Waldorf Dandelion Salad

INGREDIENTS

• 2 green apples, cubed with skin
• 1 cup roasted black walnuts
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 cup red bell pepper, chopped
• 1⁄2 cup onion, minced
• 1⁄2 cup celery, chopped
• 1 tablespoon yellow mustard
• 2 tablespoons mayonnaise
• 2 cups dandelion greens, washed, wilted and chopped

DIRECTIONS

Yields 10 servings (3/4 cup each)

1. Add together all ingredients in a large bowl. Toss well.
2. Chill for 1 hour. Then serve.

Carrot and Ginger Salad

INGREDIENTS

• 1 pound carrots, grated
• 3 green onions, thinly sliced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon sesame oil
• 2 teaspoons canola or vegetable oil
• Juice of 2 limes
• 1/2 teaspoon sugar
• Salt and pepper to taste

DIRECTIONS

Yields 2-3 servings

1. Place all ingredients in a serving bowl and stir to thoroughly combine.
2. Serve chilled or at room temperature.

For more news on cancer updates, research and education, don’t forget to subscribe to CURE®’s newsletters here.