Salad, side/appetizer
Rainbow Chopped Salad
Prep Time
15
Cook Time
0
Total Time
15
Overview
Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.
Nutritional Information
4 Servings
generous 1 cup
| Calories | 52 |
| Carbohydrates | 9g |
| Fat | 1g |
| Saturated Fat | 0g |
| Mono Fat | 1g |
| Protein | 2g |
| Cholesterol | 0mg |
| Dietary Fiber | 3g |
| Potassium | 350mg |
| Sodium | 111mg |
Ingredients
½ teaspoon orange zest
½ cup orange juice , preferably freshly squeezed
¼ cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons fresh oregano , chopped, or ¾ teaspoon dried
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
1 ½ cups bell peppers , chopped
1 ½ cups broccoli florets , chopped
1 cup shredded carrots
½ cup radishes , diced
1 tablespoon red onion , minced
½ cup Orange-Oregano Dressing
Instructions
-
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.)
© Meredith Corporation. All rights reserved. Used with permission.
