1/4 C. orange juice

2 T. vinegar

1 1/2 T. white sugar

2 T. oil (canola, oil, or vegetable)

8 C. greens (romaine, lettuce, or spinach)

2 C. vegetables, chopped (broccoli, cabbage, carrots, cauliflower, celery, peppers, onions, or tomato)

2 C. fruit, chopped (apples, berries, grapes, or oranges)

Combine dressing ingredients in a container with a screw top. Close tightly and shake until combined. Store in the refrigerator until ready to use (up to 1 week).

For each salad, top 2 C. of greens with 1/2 C. vegetables and 1/2 C. fruit.

Take dressing from the refrigerator and shake hard to combine ingredients again. Drizzle 2 T. of dressing onto each salad.