The Power of Prevention.

The best thing I've learned about eating for immunity is that the good stuff is in foods that most of us love already like citrus, peppers, asparagus, squash, spinach and cold water fish to name a few. Besides tasting great on their own and having the vitamin-packed power that we can all use, they couple up fantastically with, you betcha... California Ripe Olives. My point? Fending off the colds with food isn't going to be much of a sacrifice after all!

Simply toss together this winter salad, spiked with vitamin C from oranges, vitamin E from sunflower seeds and beta carotene from spinach and you'll see what I mean. By itself or served with pasta or soup, this one's a no brainer for us folks who would prefer to get outside and enjoy, rather than watching the winter pass by from inside.

California Power Salad

• 6 cups (10 ounces) Spinach, trimmed and washed
• 2 cups (12 ounces) Cooked, peeled and diced beets
• 2 Oranges, peeled and segmented
• 1 (2 1/4 ounce) can Sliced California Ripe Olives
• 1 cup (4 ounces) Crumbled feta cheese
• 1/2 cup Toasted sunflower seeds
• 1/3-1/2 cup Balsamic vinaigrette

Layer spinach, beets, California ripe olives and oranges in a bowl. Top with feta cheese and sunflower seeds. Toss with vinaigrette just before serving. Serves 4.

For another quick fix, here's a hot meal that you can have on your dinner table in no time. Once again, packed with C and E, this ain't just any old bird. Immunity Kick-In Chicken with red bell peppers, asparagus and California Ripe Olives, will have your family scarfing down those vitamins faster than you can say, "Gazoontite."

Immunity Kick-in Chicken

• 2 Tbsp. olive oil
• 4 (4-5 oz.) chicken breasts
• salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 1-inch strips
• 1 yellow onion, cut into 1-inch strips
• 1 red bell pepper, cut into 1-inch strips
• 1 cup California Ripe Olives, halved
• 1/2 cup chicken broth
• 2 Tbsp. unsalted butter
• Preheat oven to 400 degrees.

Heat 1 Tablespoon of olive oil in a non-stick pan over medium-high. Season chicken breasts with salt and pepper and brown in pan on each side for 3-4 minutes. Transfer to a high-sided baking sheet and place in oven for 10 minutes or until fully cooked.

Wipe out sauté pan, pour in remaining oil and heat over medium. Add asparagus and cook for 4 minutes. Stir in onions and red bell peppers, season with salt and pepper and cook for 4 more minutes until tender. Mix in California Ripe Olives, chicken broth and butter and cook for one more minute.

Remove chicken from oven and plate with vegetables. Serves 4.