Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.
- 1 1/2 cups bell peppers, chopped
- 1 1/2 cups broccoli florets, chopped
- 1 cup shredded carrots
- 1/2 cup radishes, diced
- 1/2 cup Orange-Oregano Dressing, or Creamy Dill Ranch Dressing
- 1 tablespoon red onion, minced
Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.