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: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 1/2 cups bell peppers, chopped
• 1 1/2 cups broccoli florets, chopped
• 1 cup shredded carrots
• 1/2 cup radishes, diced
• 1/2 cup Orange-Oregano Dressing, or Creamy Dill Ranch Dressing
• 1 tablespoon red onion, minced

Preparation

1. Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.

Nutrition

Per serving : 64 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 2 g Protein; 3 g Fiber; 199 mg Sodium; 371 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat