Those fresh, delicious summer salads
that sustain life in sauna-like weather? They
can do a lot more than keep you cool. In fact,
five salad veggies turn out to be antioxidant
superstars. Toss a handful into any bowl and you'll
instantly up your defenses against everything
from wrinkles to heart disease and even help make
Then season some olive oil and vinegar with a
few of the herbs and spices below and you'll punch
up the antioxidant power even more. Health food
doesn't get any easy-breezier!
5 Superstar Veggies
7 Stellar Seasonings
The #1 Vegetable
Of the 27 vegetables scientists studied, the almighty
artichoke led the antioxidant pack. Plus it's
rich in both fiber and folate, two good-for-you
nutrients. Look for plump but compact globe-like
artichokes with thick, green, fresh-looking scales.
Radishes, broccoli, and even luscious leeks are
stocked in most supermarkets. But what's red chicory?
An Italian salad favorite with an oddly appealing
bitter taste. Try mixing it with romaine.
The High-Powered Herbs and Spices
Sage, rosemary, and thyme...when Simon and Garfunkel
made them famous, nobody knew they had disease-fighting
powers. Cumin, a spice used heavily in Indian
food, is even more impressive, as is ginger. But
experiment: All of these seasonings are simple
ways to boost the health -- and flavor -- of any
salad (soups too). Here's a get-you-started recipe.
COOL-BEANS ARTICHOKE SALAD
This elegant mix is both light and filling --
perfect to serve a few friends on a sultry night.
10 baby artichokes, peeled and quartered
2 cups diagonally cut asparagus
1/3 cup thinly sliced radishes
3 green onions, thinly sliced
1 19-oz. can white beans, rinsed and drained
3 cloves garlic, minced
2 tsp. lemon juice
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
8 large romaine leaves
1. Steam the artichokes for 8 minutes. Add the
asparagus and steam about 2 minutes more, or until
crisp-tender. Drain and run vegetables under cold
water. Let cool.
2. Make dressing: Whisk together garlic, lemon
juice, olive oil, salt, and pepper.
3. Combine radishes, onions, and beans in salad
bowl with half of dressing and toss well. Gently
stir in artichokes and asparagus.
4. To serve, place 2 romaine leaves each on four
plates. Divide salad equally among plates and
drizzle with remaining dressing.