Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette

Ingredients

• 1 cup calamata black pitted drained
• 1 tablespoon dijon mustard 
• 0.5 teaspoon ground cumin 
• 2 tablespoons olive oil extra-virgin
• 5 oz slivered onion red finely
• 0.5 cup orange juice 
• 0.3 teaspoon pepper 
• 7 oz crisped salad mix rinsed
• 0.5 teaspoon salt 
• 2 tablespoons citrus champagne vinegar 
• 7 oz bell pepper red yellow

Equipment

• bowl
• whisk

Directions

1. In a large bowl, whisk together orange juice, vinegar, oil, mustard, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Add salad mix, olives, red onion, and bell pepper.
3. Mix gently to coat.
4. Add more salt and pepper to taste.