Sunday, October 21, 2012
Broccoli and Orange Salad
I posted this recipe over 3 years ago not long after I started this blog and I decided it needed an update, especially the photo. This is one of my husbands favorites. We both love the citrus twist on this salad with the mandarin oranges, but if that doesn't appeal to you, they can be left out. Other nuts like pecans, walnuts, or sunflower kernels can be used instead of almonds. The dressing makes quite a bit, so sometimes I don't need all of it. It will depend on personal preferences, and how much broccoli you use. I purchase broccoli very often and love it in this salad, so hope you'll give it a try. It makes a pretty dish to add to any holiday table.
From Lynda's Recipe Box-inspired by several recipes that I combined
6-8 sliced of bacon, cooked crisp and crumbled
1 pound or more of broccoli -I used about 5 cups of florets and diced small stems. Could use a bit more to use all the dressing.
1/2 of a small red onion, diced
1/2 cup dried cranberries- Craisens
1/2 cup sliced almonds, lightly toasted
11 ounce can of manadin oranges, well drained - I often use fresh mandarins, or another variety of small orange
1 cup mayonnaise
1/4 cup sugar
3 tablespoons red wine vinegar
1. In a small bowl mix the mayonnaise, sugar and red wine vinegar to make the dressing. Set aside.
2. Cut up the broccoli, separating the florets into bite sized pieces, and slice the tender stalks also. Place into a large bowl.
3. Add the diced red onion, dried cranberries, almonds, mandarin oranges, and bacon. Add half of the dressing and mix well. Add as much of the remaining dressing as you want. Stir, cover and refrigerate at least an hour until chilled. Garnish with bacon or additional nuts if desired. Serve and enjoy!