Rainbow Chopped Salad

From EatingWell:  March/April 2007, The EatingWell Diet (2007)Subscribe Now!

Your rating: None Average: 3.3 (3 votes)

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


Rainbow Chopped Salad Recipe

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.

Nutrition Bonus: Vitamin C (240% daily value), Vitamin A (140% dv).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat

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