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Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette

Yield Makes 4 servings

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.)

Nutrition 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

How to Make It

  1. 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.