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
- 1/2 teaspoon orange zest
- 1/2 cup orange juice, preferably freshly squeezed
- 1/4 cup cider vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh oregano, chopped, or 3/4 teaspoon dried
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Salad
- 1 1/2 cups bell peppers, chopped
- 1 1/2 cups broccoli florets, chopped
- 1 cup shredded carrots
- 1/2 cup radishes, diced
- 1 tablespoon red onion, minced
- 1/2 cup Orange-Oregano Dressing
Preparation
- 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.)
- To prepare salad: Combine bell peppers, broccoli, carrots, radishes and onion in a medium bowl. Add 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
- Make Ahead Tip: Cover and refrigerate dressing for up to 1 week.