Crunchy Mandarin Orange Broccoli Salad Recipes

VEGAN MANDARIN ORANGE BROCCOLI SALAD

Steps:

• Preheat oven to 400ºF and spray a baking sheet with olive oil cooking spray.
• Spread broccoli florets out on the baking sheet, drizzle with 2 tablespoons of olive oil, and roast in the oven for 20-25 minutes or until broccoli has browned (but not mushy).
• Next, place Mandarin oranges, raisins, red onion, slivered almonds, and sesame seeds into a large bowl and set aside.
• Prepare vegan broccoli salad dressing by placing all dressing ingredients into a high-speed blender and blend all ingredients together until smooth.* Set aside.
• Remove broccoli from the oven, let it cool, and then add broccoli to the rest of the salad ingredients and mix.
• Pour broccoli salad dressing over the broccoli salad and mix well. Make sure all broccoli salad ingredients are coated in dressing.
• Place in the refrigerator to chill. Enjoy!

MANDARIN BROCCOLI SALAD

Steps:

• Whisk mayonnaise, sugar and vinegar; set aside. In a salad bowl, combine broccoli, onion, raisins and pecans. Drizzle with dressing; toss to coat. Gently stir in oranges. Refrigerate, covered, at least 3 hours before serving.

CRUNCHY MANDARIN ORANGE BROCCOLI SALAD

Steps:

• In a small bowl, whisk mayonnaise, sugar and lemon juice.
• Cover and refrigerate for at least 2 hours.
• In a large bowl, combine broccoli, oranges, onion, bacon, nuts and raisins.
• Add dressing and toss to coat.
• Cover and refrigerate for at least 1 hour.

BROCCOLI MANDARIN ORANGE SALAD

Steps:

• Steam broccoli in covered saucepan for 3 minutes.
• Remove from heat and rinse with cold running water.
• Place in serving bowl and chill, covered.
• In medium-sized bowl combine the remaining ingredients.
• Toss gently.
• Allow to stand at room temperature for 15 to 30 minutes.
• When ready to serve, Pour marinated orange mixture on chilled broccoli and stir gently.
• Season to taste with salt and pepper.
• Serve.

BROCCOLI SALAD WITH MANDARIN ORANGES AND CASHEWS

Steps:

• Chop the broccoli into bite-sized florets.
• Mix together broccoli, red onion, bacon, cashews, mandarin oranges, and mozzarella (if using) in a large bowl.
• In a separate bowl combine vinegar, sugar, oil, and mayo. Whisk in the salt and pepper.
• Pour over broccoli mixture and toss to coat.
• Best if made a day ahead.

CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE

Steps:

• For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
• For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
• In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

BROCCOLI ORANGE SALAD

Steps:

• In a heavy saucepan, combine egg, sugar, honey, mustard and cornstarch with a whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in mayonnaise, sour cream and butter until blended. Cool. , Meanwhile, in a large bowl, combine broccoli, cashews, cheese, oranges, raisins, bacon and onion if desired. Just before serving, add dressing and toss to coat.