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Extension > Family > Live healthy, live well > Healthy bodies > Eat smart > The recipe box > Broccoli mandarin orange salad

The recipe box

Broccoli mandarin orange salad

Broccoli mandarin orange salad

English | español

Pair orange peel and juice with broccoli for a tasty salad. It will even get kids to eat their broccoli!

Number of servings: 6

Serving size: 1 cup


5 cups broccoli florets

1 orange

2 tablespoons almonds

2 11-ounce cans of mandarin

orange sections, well drained

5 green onions, chopped

3 tablespoons white vinegar

1 tablespoon sugar

1 tablespoon olive oil

Optional: Salt and pepper


Time needed: 15 minutes preparation; 20 minutes waiting time

  1. Steam broccoli flowerets in covered saucepan for 3 minutes only.
  2. Remove quickly and rinse with cold running water until broccoli is no
    longer warm. Do not cook further.
  3. Place in serving bowl and chill, covered.
  4. In a medium-sized bowl, grate the peel of the orange. Cut the orange
    in half and juice the orange over the bowl.
  5. Add the rest of the ingredients to the bowl except for the broccoli, salt,
    and pepper. Toss gently and allow to stand at room temperature for 20
  6. When ready to serve, add chilled broccoli to the bowl and toss very
  7. Season to taste with salt and pepper, if desired, and serve.

Nutritional information

Calories 84
Total Fat: 3.4 g
Saturated Fat: 0.4 g
Sodium: 19 mg
Total Carbohydrate: 13 g
Dietary Fiber: 3 g
Protein: 3 g

Tips and variations

Vividly green vegetables such as broccoli 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, add the dressing just before serving.

Serve this salad with grilled or baked fish, chicken, or tofu and brown rice for a complete meal.


This was adapted from the Fruits & Veggies — More Matters® Broccoli mandarin orange salad (no date).

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