Serves 4 Orange and Oregano Dressing
  • ½ teaspoon orange zest
  • ½ cup freshley squeezed orange juice
  • ¼ cup cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh chopped oregano or ¾ teaspoon dried
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Chopped red, yellow, green and/or orange peppers
  • Chopped broccoli florets
  • Shredded carrots
  • Diced radishes
  • Chopped red onion
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.) To prepare salad: Combine peppers, broccoli, carrots, radishes and onion in a medium bowl. Add ½ cup of the dressing and toss to coat. Refrigerate until ready to serve. (cover and refrigerate extra dressing for up to 1 week).