Fruit and Broccoli Buffet Salad

Abby Girl's Note:

The dressing in this salad is devine. I served this colourful salad buffet style at a recent family reunion

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

P)oppy Seed Dressing

• ½ cup olive oil (grapeseed oil or safflower oil)
• 1⁄3; cup sugar
• 3 tablespoons cider vinegar
• 1 teaspoon lime zest , grated
• 2 tablespoons lime juice
• 1 garlic , minced
• ½ teaspoon salt
• ½ teaspoon poppy seed
• ½ teaspoon paprika
• ½ teaspoon dry mustard

Salad

• 2 oranges , peeled, seeded and sectioned
• 1 red apple , chopped
• 2 ½ cups broccoli florets , cut into bite size pieces
• 1 cup red grapes , halved (seedless or green grapes)
• ½ cup pecans , toasted and chopped

Directions:

1. Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
2. Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.
3. Dressing can be made ahead of time and stored in the fridge for up to 3 days.
4. Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.