Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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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