Rainbow Chopped Salad

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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

  • 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

  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

Serving Size
generous 1 cup
9 g
1 g
Saturated Fat
0 g
2 g
0 mg
Dietary Fiber
3 g
350 mg
111 mg
4 servings
generous 1 cup each
1 1/2 vegetable
1/2 fat
Vitamin C
173% daily value
Vitamin A
143% dv

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2 replies

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.