A tasty medley of chopped vegetables in an orange oregano dressing. From Eating Well magazine.

Ingredients

1 1/2	cups chopped bell peppers
1 1/2	cups chopped broccoli florets
1	cup shredded carrots
1/2	cup diced radishes
1	tablespoon minced red onion
1/2	teaspoon freshly grated orange zest
1/2	cup orange juice
1/4	cup cider vinegar
1	tablespoon extra-virgin olive oil
2	teaspoons chopped fresh oregano
1	teaspoon Dijon mustard
1/2	teaspoon salt
1/2	teaspoon freshly ground pepper

Directions

1. Make the dressing - Place orange zest, orange juice, cider vinegar, olive oil, oregano, dijon mustard, salt and pepper, in a jar. Cover and shake to combine.
   
   
2. Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl.
   
   
3. Toss to coat.
   
   
4. Refrigerate until ready to serve.
   
   

Categories

Vegetables, First Course, Salads, Side Dish, Snacks, No Cook, Quick, Vegetarian, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium High in sugar