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


Orange-Oregano Dressing


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.)

  • 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 Facts

generous 1 cup
52 calories; protein 1.8g; carbohydrates 9.1g; dietary fiber 3g; sugars 4.6g; fat 1.2g; saturated fat 0.2g; vitamin a iu 7162.9IU; vitamin c 104.2mg; folate 56.3mcg; calcium 32.3mg; iron 0.6mg; magnesium 19.7mg; potassium 350mg; sodium 111.2mg; thiamin 0.1mg.

1 1/2 vegetable, 1/2 fat