Author: Fruits & Veggies—More Matters™ recipes. Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP.
Recipe type: Salads
An easy vegetable salad that even kids can love. Each serving provides an excellent source of vitamins A and C, and a good source of folate and fiber. Low fat; Low cholesterol.
5 cups broccoli florets
2 tablespoons almonds
2 - 11 oz. cans of mandarin orange sections, well drained
1 orange, grated peel and juice
5 green onions, chopped
3 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon olive oil
salt and pepper, optional*
Steam broccoli flowerets in covered saucepan for 3 minutes only. Remove quickly and rinse with cold running water until broccoli is no longer warm. Place in serving bowl and chill, covered.
In a medium-sized bowl, combine almonds, drained mandarin oranges, grated peel and juice from orange, green onions, and remaining ingredients except for salt and pepper. Toss gently and allow to stand at room temperature for about 15 to 30 minutes.
When ready to serve, pour marinated orange mixture on chilled broccoli and toss very gently.
Season to taste with salt and pepper, if desired, and serve.*
Chef's Notes: Vividly green vegetables such as green beans, cucumbers, broccoli, and zucchini will slowly turn a drab yellow-green color when in the presence of acids for a moderate period. To keep this salad bright in color, the orange-flavored salad dressing is added just before serving.
*Optional ingredients are not included in dietary analysis.