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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007
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Ingredients

Orange-Oregano Dressing
Salad

Directions

Instructions Checklist
  • 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; protein 1.8g 4% DV; carbohydrates 9.1g 3% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 4.6g; fat 1.2g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 7162.9IU 143% DV; vitamin c 104.2mg 174% DV; folate 56.3mcg 14% DV; calcium 32.3mg 3% DV; iron 0.6mg 4% DV; magnesium 19.7mg 7% DV; potassium 350mg 10% DV; sodium 111.2mg 4% DV; thiamin 0.1mg 8% DV.