Rainbow Chopped Salad

By Logo inline

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
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 15 minutes

Ingredients
  • 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

  • 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

Directions
  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.)


Nutritional Facts

Servings
4
Serving Size
generous 1 cup
Calories
52
Carbohydrates
9 g
Fat
1 g
Saturated Fat
0 g
Protein
2 g
Cholesterol
0 mg
Dietary Fiber
3 g
Potassium
350 mg
Sodium
111 mg
Yield
4 servings
generous 1 cup each
Exchanges
1 1/2 vegetable
1/2 fat
Vitamin C
173% daily value
Vitamin A
143% dv

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

eatingwell lunch dinner american mediterranean healthy weight heart healthy low carbohydrate low calorie low cholesterol low saturated fat low sodium high fiber spring summer fall winter all seasons no-cook salad side/appetizer vegetables citrus vegetarian vegan gluten free fathers day july 4th labor day memorial day easy

2 replies

Gabby
GabbyPA 2015-04-23 18:04:33 -0500 Report

This is a really nice salad for a meal. I eat it for lunch. It is not so great the next day, so make what you want to eat. I like the dressing and make that and keep it separate for other uses.