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!
Source: Rainbow Chopped Salad, Orange-Oregano Dressing, EatingWell.com
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.
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.