Mandarin Orange Broccoli Salad (Better Nutrition)

Mandarin Orange Broccoli Salad

Source: Better Nutrition.

Serves: 4
This fresh-tasting blend of sweet and acidic flavors pairs perfectly with grilled fish or chicken.

Ingredients

• 2 cups broccoli florets, cut to the size of quarters
• 6 Tbs. tarragon vinegar*
• 2 Tbs. cooking sherry
• 2 tsp. Dijon mustard
• Finely grated zest of 1 navel orange
• 2 Tbs. olive oil
• 1 11-oz. can mandarin oranges, drained, juice reserved
• 4 cups baby romaine lettuce
• 2 cups baby spinach
• 1 cup shredded carrots
• 1/2 cup dried cranberries
• 1/3 cup tamari almonds, roughly chopped (or roasted almonds)

Instructions

1. Steam broccoli florets in basket over boiling water, 3 minutes. Fill medium bowl with ice-cold water, remove broccoli from heat, and transfer to bowl 30 seconds to stop cooking process. Drain water and set aside.
2. In separate small bowl, whisk together vinegar, sherry, mustard, zest, olive oil, and 2 Tbs. mandarin juice. Pour half of dressing mixture over broccoli florets, and toss to combine. Refrigerate to chill, if desired.**
3. Combine broccoli florets with greens, carrots, cranberries, and mandarin slices in large salad bowl. Top with remaining dressing, and toss gently to combine. Garnish with chopped almonds, and serve immediately.

per serving: 253 cal; 6g pro; 12g total fat (1.5g sat fat); 30g carb; 0mg chol; 216mg sod; 6g fiber; 17g sugars

Notes from Chef Jeannette:
*Tarragon vinegar is available in most health food stores. If you can’t find it, blend 6 Tbs. white wine vinegar with ½ tsp. dried thyme as a substitute.
**You can make the dressing and steam the broccoli a day ahead and chill them along with the drained mandarin slices overnight. Then the cold salad comes together in minutes at mealtime.