This is a twist off of my mom”s Broccoli Salad recipe. Hers is packed full of yummy goodness like grapes, sesame seeds, grated carrots and crumbled bacon. Although it is one of my favorite salads to eat, I”m much to lazy to make it for a weeknight dinner. This is my simplified version with a bit different ingredients which I think is just as yummy.
The dressing on this salad is sweet and tangy lending itself to all sorts of fruit and nut combinations. You could really mix this up with any type of fruit and nuts you like. Strawberries and almonds would be a nice change. Or, how about apples and walnuts. Mmm.. apple season. I”m actually getting quite excited about fall and all it”s produce.
I chose to fill mine with broccoli, mandarin oranges, cashews, dried cranberries and red onion. It”s a stunning combination. And, this is a great do ahead too, although you”ll want to add the nuts just before serving as they tend to get soggy.
What yummy combinations would your salad consist of?
Mandarin Orange Broccoli Salad
- 1 head of broccoli florets (4 cups)
- 1 can mandarin oranges, drained
- 1/2 cup cashews
- 1/4 cup chopped red onion
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 3 tablespoons sugar
- 1 tablespoon white vinegar
- 1 tablespoon canola oil
- pinch dry mustard
- Place broccoli, oranges, cashews, onion and cranberries in a large bowl. Set aside.
- Mix together mayo, sugar, vinegar, oil and mustard. Pour over salad ingredients and mix lightly to coat.
- Serve immediately.
* If making ahead leave out cashews until just before serving or they will get soggy.
I made this salad for my company over the weekend. I had plans to make a couple different salads but we all liked this one so much that we couldn’t seem to stay away from it. Sorry Mr. Caesar, you have been trumped.
This is my favourite homemade vinaigrette so far. Most are too oily for my taste, but this one melds together so perfectly it’s hard to tell the ingredients apart. I was quite surprised at how fruity the vinaigrette tasted. In fact, I was asked what type of fruit was in the dressing. I suspect that could be in part, because of it’s lovely pink hue.
It pairs wonderfully with a simple salad of greens, fruit and nuts. It also makes a wonderful dip for fresh fruit. I seriously can’t get enough of it. If a dressing is so good that I can’t stop eating my fruits and veggies, then I know its a keeper.
Red Onion Vinaigrette
adapted from Grand Slam
- 1/4 cup red onion, chopped
- Place all ingredients in a blender and process until smooth.
- Store covered in the refrigerator for up to one week.
Makes: 2/3 cup
* Stir before each use.
Simple Salad with Oranges and Almonds
- 1/2 cup canned mandarin oranges, drained
- 3 Tbsp. red onion vinaigrette
- Clean spinach and tear or cut into bite sized pieces.
- Place a non-stick pan over medium heat. Add almonds and toast just until fragrant.
- In a large bowl, toss together spinach, almonds and oranges.
- Add dressing and toss to coat. Taste. Add more dressing if necessary. Serve immediately.
Makes: 4 (1 cup) portions
* Use any combination of greens, fruit and nuts that you like.