Broccoli mandarin orange salad
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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
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
- Steam broccoli flowerets in covered saucepan for 3 minutes only.
- Remove quickly and rinse with cold running water until broccoli is no
longer warm. Do not cook further.
- Place in serving bowl and chill, covered.
- In a medium-sized bowl, grate the peel of the orange. Cut the orange
in half and juice the orange over the bowl.
- 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
- When ready to serve, add chilled broccoli to the bowl and toss very
- Season to taste with salt and pepper, if desired, and serve.
|Total Fat:||3.4 g|
|Saturated Fat:||0.4 g|
|Total Carbohydrate:||13 g|
|Dietary Fiber:||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).
Growing Cole Crops in Minnesota Home Gardens — Get tips for growing broccoli, cabbage, kale, and more in your home garden.