Broccoli Salad With Mandarin Oranges and Cashews

Broccoli Salad With Mandarin Oranges and Cashews created by BecR2400

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.

Ready In:
8hrs 15mins
Serves:
Units:

ingredients

directions

  • Chop the broccoli into bite-sized florets.
  • Mix together broccoli, red onion, bacon, cashews, mandarin oranges, and mozzarella (if using) in a large bowl.
  • In a separate bowl combine vinegar, sugar, oil, and mayo. Whisk in the salt and pepper.
  • Pour over broccoli mixture and toss to coat.
  • Best if made a day ahead.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@BecR2400
Contributor
@BecR2400
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Marlene C.
    I've had this salad from the store and made by a relative. I always enjoy it, but the raw broccoli is just a bit too much for me. I made it today for the first time and quickly blanched the broccoli, like some other people commented they had tried. Wonderful! Just what it needed. Still crunchy, but takes that edge off the texture and flavor that I always had a slight reserve about. The color is beautiful, too. The other thing I did, by accident, was leave out the sugar. When I tasted it I kept thinking it needed to be sweeter, I added a little more orange and got on with the three other things I was doing. When I noticed the recipe called for sugar, the amount seemed like too much, so I put in a scant 1/8 Cup. Delicious!
  2. ymadison60
    I sampled this salad at the store. It was great! I loved it. Went home and made it. But I blanched the broccoli first. Great salad. I'm making it for a church function.
  3. Susie D
    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!
  4. Susie D
    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!
  5. Debbwl
    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.
Advertisement

Find More Recipes