4 servings, generous 1 cup each
Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.
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
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 dressing and toss to coat. Refrigerate until ready to serve. (Refrigerate extra dressing for up to 1 week.)
Tips & Notes
Make Ahead Tip: Cover and refrigerate dressing for up to 1 week.
Recipe by EatingWell.com
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