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

Salad

• 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).