Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad. Source: EatingWell Magazine, March/April 2007

EatingWell Test Kitchen
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Ingredients

Orange-Oregano Dressing

Salad

Directions

  • 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.)

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  • 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.)

Tips

Make Ahead Tip: To make ahead: Cover and refrigerate dressing for up to 1 week.

Nutrition Facts

52 calories; 1.2 g total fat; 0.2 g saturated fat; 111 mg sodium. 350 mg potassium; 9.1 g carbohydrates; 3 g fiber; 5 g sugar; 1.8 g protein; 7163 IU vitamin a iu; 104 mg vitamin c; 56 mcg folate; 32 mg calcium; 1 mg iron; 20 mg magnesium;

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