YieldsMakes 4 servings

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.

Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette