Broccoli Salad With Mandarin Oranges and Cashews |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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A colorful and attractive salad with just the right combination of flavors-we especially love the tanginess from the cider vinegar. Fantastic! I sometimes replace the cashews with roasted sunflower seeds, and the mandarin oranges with raisins-it's great either way! Best made a day ahead of serving. Ingredients:
2 medium head fresh broccoli, washed and trimmed (do not use frozen) |
1/2 cup red onion, finely chopped |
1/2 lb bacon, cooked and crumbled |
1 cup roasted cashews (or roasted sunflower seeds) |
1/2 cup canned mandarin orange segments, chopped and drained (or raisins) |
1 1/4 cups grated mozzarella cheese (optional) |
3 tablespoons cider vinegar |
2 tablespoons vegetable oil |
3/4 cup good quality mayonnaise (such as hellman's or best foods) |
1/3 cup sugar |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Chop the broccoli into bite-sized florets.
2. Mix together broccoli, red onion, bacon, cashews, mandarin oranges, and mozzarella (if using) in a large bowl.
3. In a separate bowl combine vinegar, sugar, oil, and mayo. Whisk in the salt and pepper.
4. Pour over broccoli mixture and toss to coat.
5. Best if made a day ahead.
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