Broccoli Salad With Mandarin Oranges and Cashews

Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

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 Nutrition

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.
Most Helpful

5 5

The mandarin oranges add such an appealing color to this wonderful broccoli salad. I made as written and tasted, then let sit the recommend 24 hours. Wow what a flavor difference those 24 hours made. I did not use the optional mozzarella for fear it would be distracting. As a matter of personal taste will increase the red onion to 3/4 cup next time, thanks for the post.

5 5

This salad is outstanding! Crispy and sweet with a deliciously tangy dressing! Even though I blanched the broccoli for a minute, it had a nice crunch and stood up well to the dressing. I used fresh Florida mandarin oranges and blanched, roasted almonds instead of the cashews. This will be a regular in my house! Made and reviewed for the farm hoe-down event.

5 5

The salad has a tasty and tangy dressing, lots of crunch, and colorful presentation. It would be perfect for spring potluck functions. I used small clementines instead of canned mandarins and stirred in the bacon and cheese right before serving. A salad I'll be making again. thank you for sharing the recipe!