Makes 6 servings
Colorful and full of crunch, this salad will please even vegetable avoiders. Developed originally by chef Carmen I. Jones for the Five A Day campaign.
- 5 cups broccoli florets
- 2 tbsp. almonds
- 2 11-oz cans mandarin orange sections, well drained
- 1 orange, grated peel and juice
- 5 green onions, chopped
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- 2 tablespoons olive oil
Steam the broccoli florets in a covered saucepan for 3 minutes (just until a bright green color and crisp-tender). Quickly remove from the heat and rinse broccolil with cold running water. Do not cook further. Place in a serving bowl, cover and chill.
Meanwhile, in a medium-sized bowl, combine almonds, drained mandarin orange sections, 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 15-30 minutes.
When ready to serve, pour marinated orange mixture on chilled broccoli and toss very gently. Individuals may want to add a bit of salt and pepper, but the dish is good even without additional seasoning.
Chef’s Note: Vividly green vegetables such as green beans, cucumbers, broccoli, and zucchini will turn a drab yellow-green color when in contact with acidic liquids. To keep this salad bright in color, add the orange-flavored dressing just before serving.