Rainbow Chopped Salad

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From: EatingWell Magazine March/April 2007

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 52 calories; 1 g fat(0 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 56 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 7163 IU vitamin A; 104 mg vitamin C; 32 mg calcium; 1 mg iron; 111 mg sodium; 350 mg potassium
  • Nutrition Bonus: Vitamin C (173% daily value), Vitamin A (143% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1/2 fat

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