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Rainbow Chopped Salad
From EatingWell.com
Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.
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Nutritional Information
(per serving)
| Calories | 64 |
| Total Fat | 2g |
| Saturated Fat | 0 |
| Cholesterol | 0 |
| Sodium | 198mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 2g |
| Calcium | 0 |
Ingredients
| U.S. | Metric | Conversion chart |
- 1.5 cup(s) bell peppers, chopped
- 1.5 cup(s) broccoli florets, chopped
- 1 cup(s) shredded carrots
- 1/2 cup(s) radishes, diced
- 1/2 cup(s) Orange-Oregano Dressing or Creamy Dill Ranch Dressing, (recipe follows)
- 1 tablespoon(s) red onion, minced
Directions
- Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.
- Related Recipe:Orange-Oregano Dressing
- Related Recipe:Creamy Dill Ranch Dressing
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