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Rainbow Chopped Salad

http://www.eatingwell.com/recipes/rainbow_chopped_salad.html

From EatingWell:  March/April 2007, The EatingWell Diet (2007)

Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.

4 servings, generous 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

Orange-Oregano Dressing

Salad

Preparation

  1. To prepare dressing: Place orange zest and juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine. (Makes about 1 cup.)
  2. To prepare salad: Combine bell peppers, broccoli, carrots, radishes and onion in a medium bowl. Add 1/2 cup of the dressing and toss to coat. Refrigerate until ready to serve. (Refrigerate extra dressing for up to 1 week.)

Nutrition

Per serving : 52 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 2 g Protein; 3 g Fiber; 111 mg Sodium; 350 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fat

Tips & Notes