Power Rainbow Chopped Salad

March 30th, 2017
Total Time: 15 Minutes | Prep: 15 minutes | Servings: 4 servings, 1 cup each
Ingredients
Orange-Oregano Dressing
  • 1/2 teaspoon orange zest
  • 1/2 cup orange juice, preferably freshly squeezed
  • 1/4 cup cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh oregano, chopped, or 3/4 teaspoon dried
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
Salad
  • 1 1/2 cups bell peppers, chopped
  • 1 1/2 cups broccoli florets, chopped
  • 1 cup shredded carrots
  • 1/2 cup radishes, diced
  • 1 tablespoon red onion, minced
  • 1 (8-oz) can white Cannellini Beans, drained and rinsed
  • 2 (6-oz) cans Albacore Tuna in water, drained
  • 1/2 cup Orange-Oregano Dressing
Instructions
  1. To prepare dressing: Place orange zest and juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine. (Makes about 1 cup.)
  2. To prepare salad: Combine bell peppers, broccoli, carrots, radishes and onion in a medium bowl. Add 1/2 cup of the dressing and toss to coat.
  3. Gently fold in beans and tuna.
  4. Refrigerate until ready to serve. (Refrigerate extra dressing for up to 1 week.)