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Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette

Makes 4 servings

 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.)

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 223Calories from Fat 65
% Daily Value *
Total Fat 16g25%

Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1004mg42%
Total Carbohydrate 17g6%

Dietary Fiber 2.9g12%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.