Thursday, May 7, 2009

Rainbow Chopped Salad with Orange-Oregano Dressing

Nutritionists say that we should “eat the rainbow,” and this recipe puts the rainbow on your plate. This lettuce-free salad is so pretty and colorful with a crunchy texture. The dressing has a fresh, light flavor, accented by the sweetness of the orange juice. This salad is a beautiful dish!

Rainbow Chopped Salad, Orange-Oregano Dressing,

1 ½ cups bell peppers, chopped
1 ½ cups broccoli florets, chopped
1 cup shredded carrots
½ cup radishes, diced
Orange-Oregano Dressing, (recipe below)
1 tablespoon red onion, minced

Place bell peppers, broccoli, carrots, radishes, Orange-Oregano Dressing, and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.

Orange-Oregano Dressing
½ teaspoon orange zest, freshly grated
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

Place all ingredients in a jar. Cover and shake to combine.

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