Broccoli Mandarin Orange Salad


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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

Directions 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 broccoli 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.

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Nutrition Information

Broccoli Mandarin Orange Salad

Servings per Recipe: 6

Amount per Serving

Calories:  180

Calories from Fat:  

Total Fat:  7g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  25mg

Carbohydrates:  27g

Dietary Fiber:  3g

Protein:  4g

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