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Recipe from the Chilean Fresh Fruit Association

Ingredients

Salad:

  • 5 cups broccoli florets
  • 2 tablespoons sliced, toasted almonds
  • 2 fresh Chilean mandarin oranges peeled and sectioned
  • 5 green onions, chopped

Vinaigrette:

  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 fresh Chilean orange, zested and juiced
  • 1/2 cup olive oil
  • Salt and pepper, to taste

Directions

Preheat oven to 375°F.

Steam broccoli florets in a covered saucepan for 7-10 minutes. Remove and rinse with cold water to stop broccoli from cooking. Drain well; set aside in a serving bowl. Place almonds on a baking sheet and bake in the oven for 5-8 minutes until slightly brown and toasted. Combine vinegar, honey, juice of orange, orange zest, olive oil, salt and pepper in a bowl and whisk together. Add mandarin sections and chopped green onions to the serving bowl with broccoli; toss with vinaigrette and garnish with almonds and serve.