Broccoli Mandarin Orange Salad

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Broccoli Mandarin Orange Salad

Colorful and full of crunch, this salad will please even the non-veggie people!
Preparation time: 30 minutes
Servings: 6
5 A Day servings: 1


Ingredients

  • 5 cups broccoli florets
  • 2 Tbsp. almonds
  • 2 – 11 oz. cans of mandarin orange sections, well drained
  • 1 Orange, grated peel and juice
  • 5 Green onions, chopped
  • 3 Tbsp. white vinegar
  • 1 Tbsp. sugar
  • 1 Tbsp. olive oil
  • Salt and pepper, optional*

Directions

  1. Steam broccoli florets in covered saucepan for 3 minutes only.
  2. Remove quickly and rinse with cold running water until broccoli is no longer warm.
  3. Do not cook further.
  4. Place in serving bowl and chill, covered.
  5. Meanwhile, 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.
  6. Toss gently and allow to stand at room temperature for about 15 to 30 minutes.
  7. When ready to serve, pour marinated orange mixture on chilled broccoli and toss
    very gently.
  8. 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.

Each serving provides: An excellent source of vitamins A and C, and a good source
of folate and fiber.


Nutrition Facts

Calories: 84

% of Calories from Fat: 33%
Total Fat: 3.4g

  • Cholesterol: 0mg
  • Saturated Fat: 0.4g

Carbohydrates: 13g

  • Dietary Fiber: 3g

Sodium: 19mg
Protein: 3g

Credit: Recipe was developed for Produce
for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets
PBH and Centers for disease Control & Prevention (CDC) nutrition standards that
maintain fruits and vegetables as healthy foods.