Rainbow Chopped Salad (From Eating Well website) Recipe
Category: Vegetarian diet recipes
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http://www.eatingwell.com/recipes/rainbow_chopped_salad.html?utm_source=EWTWNL
Servings: 4
Ingredients:
Salad: 1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup diced radishes
1/2 cup Orange-Oregano Dressing or Creamy Dill Ranch Dressing (recipes follow)
1 tablespoon minced red onion
Dressing:
1/2 teaspoon freshly grated orange zest
1/2 cup orange juice, preferably freshly squeezed
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions:
Makes 4 servings, generous 1 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.
NUTRITION INFORMATION: Per serving: 64 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 3 g fiber; 198 mg sodium; 371 mg potassium.
Nutrition bonus: Vitamin C (240% daily value), Vitamin A (140% dv).
1/2 Carbohydrate Serving
Orange-Oregano Dressing:
Place all ingredients in a jar. Cover and shake to combine.
NUTRITION INFORMATION: Per 2-tablespoon serving: 27 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 165 mg sodium; 41 mg potassium.
Exchanges: 1/2 fat
0 Carbohydrate Servings
MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.
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Tags: healthy, low calorie, Low carb, low fat, Salads
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