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.