Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.

Makes 4 servings, generous 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

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

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

RELATED RECIPES: Orange-Oregano Dressing | Creamy Dill Ranch Dressing

We served this for guests, first time making, and it was excellent! We served with the orange-oregano dressing, which was light and tasty! We had two teenage guests at the last minute join us, and they both ate it as well!

Anonymous, Tequesta, FL

This is the first thing I've tried from EatingWell that I have not liked. I didn't even eat it. I used the Creamy Dill Dressing.

Kelly

This was yummy! My husband and I both enjoyed it (the veggie combination works well, but I used sweet onion instead of red). I think this is a great basic chopped salad, would be fun to experiment with different veggies. Best thing is it's so nutritious without being a chore to eat. We used the orange dressing.

Susan , Houston, TX