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Category: Salad
Prep Time: Cook Time: Total Time:
5 cups broccoli flowerets
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
2 tbsp olive oil
salt and pepper, optional*
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.
BROCCOLI, SWEET ONION AND PECAN SALAD
1 large bunch broccoli, tough stems ends removed
1/2 cup pecan halves
1 tbsp sugar
2 tbsp white wine vinegar or rice vinegar
1/2 tsp soy sauce
1 clove garlic, minced
1/2 tsp coarsely ground black pepper
1 tbsp vegetable or light olive oil
1 tbsp mayonnaise
1/2 cup sweet onion cut into thin slices
1/4 cup red bell-pepper, cut into thin julienne strips
1/4 cup raisins
Preheat oven to 350. Separate broccoli into florets. Slice tender stalks into thin crosswise coin shapes. Bring a 2-quart saucepan half full of lightly slated water to a boil. Toss in florets and coins and blanch for 30 seconds, then drain quickly and immerse broccoli in a bowl of ice water. Drain again and chill.
Meanwhile, spread pecan halves on a baking sheet and toast at 350 degrees for 5 to 7 minutes, while you prepare the rest of the salad.
To make the dressing: In a small bowl, whisk together sugar and vinegar. Stir in soy sauce, garlic and pepper. Whisk in oil and mayonnaise until smooth. Set aside.
In a glass serving bowl, combine reserved broccoli, onion slices, pepper matchsticks and raisins. Remove pecans from oven and break in half lengthwise.
Just before serving, pour dressing over broccoli mixture and toss to coat ingredients well. Scatter toasted pecans on top. Serves 6
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BROCCOLI MANDARIN ORANGE SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
5 cups broccoli flowerets
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
2 tbsp olive oil
salt and pepper, optional*
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.
BROCCOLI, SWEET ONION AND PECAN SALAD
1 large bunch broccoli, tough stems ends removed
1/2 cup pecan halves
1 tbsp sugar
2 tbsp white wine vinegar or rice vinegar
1/2 tsp soy sauce
1 clove garlic, minced
1/2 tsp coarsely ground black pepper
1 tbsp vegetable or light olive oil
1 tbsp mayonnaise
1/2 cup sweet onion cut into thin slices
1/4 cup red bell-pepper, cut into thin julienne strips
1/4 cup raisins
Preheat oven to 350. Separate broccoli into florets. Slice tender stalks into thin crosswise coin shapes. Bring a 2-quart saucepan half full of lightly slated water to a boil. Toss in florets and coins and blanch for 30 seconds, then drain quickly and immerse broccoli in a bowl of ice water. Drain again and chill.
Meanwhile, spread pecan halves on a baking sheet and toast at 350 degrees for 5 to 7 minutes, while you prepare the rest of the salad.
To make the dressing: In a small bowl, whisk together sugar and vinegar. Stir in soy sauce, garlic and pepper. Whisk in oil and mayonnaise until smooth. Set aside.
In a glass serving bowl, combine reserved broccoli, onion slices, pepper matchsticks and raisins. Remove pecans from oven and break in half lengthwise.
Just before serving, pour dressing over broccoli mixture and toss to coat ingredients well. Scatter toasted pecans on top. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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