Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette
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.
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.)
Directions
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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