Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 65%
  • Protein: 1.8g
  • Fat: 16g
  • Saturated fat: 2.1g
  • Carbohydrate: 17g
  • Fiber: 2.9g
  • Sodium: 1004mg
  • Cholesterol: 0.0mg


  • 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.)


  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.
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