Rainbow Salad with Honey-Lemon Dressing

Rainbow Salad with Honey-Lemon Dressing

Yield: 4 servings | Serving Size: 1 cup | Calories: 94 | Previous Points: 2 | Points Plus: 2 | Total Fat: 4g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 166mg | Carbohydrates: 12g | Dietary Fiber: 3g | Sugars: 5g | Protein: 4gHoney-Lemon Dressing Yields: 4 | Serving size: ¼ of recipe | Calories: 93 | Previous Points: 3 | Points Plus: 3 | Total Fat: 7 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: mg | Sodium: 1 mg | Carbohydrates: 9 gm | Dietary fiber: 0 gm | Sugars: 9 gm | Protein: 0 gm

Ingredients

  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 6 radishes, thinly sliced
  • 1 small red onion, quartered, thinly sliced
  • 1 small cucumber, cut in half and thinly sliced
  • Optional basil leaves for garnish
  • 1/4 cup blue cheese or feta cheese crumbles
  • 1 tablespoons honey
  • 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, pressed
  • 1/8 teaspoon freshly ground black pepper
  • Kosher or sea salt to taste
Read the whole recipe on Skinny Ms.