Cabbage: This big head of leaves is from the ancient family of brassica that includes broccoli, Brussels sprouts, chard, kohlrabi and bok choy. When it is cooked a bit too long, these veggies will give off an odor of rotten eggs. That's due to the sulfur compounds that make them all so healthy, so you have to take the good with the bad. These handy chemicals are cancer fighters that work by pushing potential cancer-causing cells to commit suicide. In addition, they contain antioxidants and help prevent cardiovascular disease. They are also full of vitamins and minerals, so get some cabbage into your diet. The only warning is to people with hypothyroidism, who shouldn't overindulge.

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Chopped Salad with Salsa Verde Dressing

prep time: 10


  • 3 tomatillos, husked, quartered
  • 1/3 cup (lightly packed) cilantro
  • 1/3 cup fresh lime juice
  • 1 teaspoon chopped jalapeņo chili
  • 1 garlic clove, peeled
  • 1/3 cup vegetable oil
  • 1/2 cup finely chopped green onions
  • 2 1/2 cups chopped romaine lettuce
  • 2 cups chopped green cabbage
  • 3/4 cup chopped seeded tomatoes
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels
  • 1 avocado, pitted, peeled, diced
  • 1/4 cup feta cheese, crumbled
  • Corn tortilla chips (optional)


Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.

Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.