Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette

Recipe from

Sunset

Nutritional Information

Calories 223
Caloriesfromfat 65 %
Protein 1.8 g
Fat 16 g
Satfat 2.1 g
Carbohydrate 17 g
Fiber 2.9 g
Sodium 1004 mg
Cholesterol 0.0 mg

Ingredients

1/2 cup orange juice
2 tablespoons sherry vinegar or white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon ground cumin
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
2 quarts rinsed and crisped salad mix (about 7 oz.)
1 cup drained pitted calamata or other black olives
1 cup finely slivered red onion (about 5 oz.)
1 cup slivered yellow or red bell pepper (about 7 oz.)

Preparation

In a large bowl, whisk together orange juice, vinegar, oil, mustard, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add salad mix, olives, red onion, and bell pepper. Mix gently to coat. Add more salt and pepper to taste.

Note:

May 2002
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