Broccoli Orange Vinaigrette Salad

This makes a very refreshing vinaigrette-based salad. It goes well with roasted meats, and even complements spaghetti with meat sauce. It’s a nice green veggie to take on a picnic or to a covered dish dinner. If you’re running short on fresh broccoli, fill in with fresh carrots sliced about 1/4” thick and steamed along with broccoli. May substitute pecans for almonds. Recipe is from the Sunkist Fruit website, with a few adjustments of my own.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1 -2  scallions, sliced or 1⁄4 cup  diced onion
• 2  tablespoons white vinegar
• 1  teaspoon sugar
• 3  oranges, chilled
• 1⁄4 teaspoon salt
• 4  grinds fresh black pepper
• 5  cups fresh broccoli florets
• 1  tablespoon  slivered almonds
• 2  tablespoons olive oil

Directions

1. Prepare dressing: Place onions, vinegar, and sugar into small bowl. Add grated rind and juice from ONE orange, and diced flesh or sections without membrane, from the other two oranges. Add a generous grind of fresh black pepper and about ¼ teaspoon salt; stir to combine, set aside.
2. Prepare broccoli: Cut 1-inch or smaller florets from broccoli head with as little stem as possible. Peel stem and slice about 1/8” thick. Steam broccoli for 2 minutes, until bright green and crisp-tender. Shock in ice water, drain, and place in serving bowl. Place in refrigerator to chill uncovered for 10 to 30 minutes.
3. When ready to serve, add 2 Tablespoons olive oil to dressing. Stir, and taste for seasoning. Pour dressing over chilled broccoli, toss gently.
4. Makes about 4 servings.