Chilean Orange Broccoli Salad

  • 5 cups broccoli florets 3716
    Broccoli 1EA
    $2.69 • Ea
  • 2 tablespoons sliced, toasted almonds 3717
    Compliments Almonds Whole Natural 100G
    $5.40 • Ea
  • 2 fresh Chilean mandarin oranges peeled and sectioned 3718
    Mandarin Honey 1EA
    $1.39 • Ea
  • 5 green onions, chopped 3719
    Onions Green 1EA
    $0.89 • Bun
  • 1 tablespoon white wine vinegar 3720
    Unico Vinegar Wine White 500ML
    $2.15 • Ea
  • 1 tablespoon honey 3721
    Billy Bee Honey Liquid Bear Squeeze 375G
    $7.10 • Ea
  • 1 fresh Chilean orange, zested and juiced 3722
  • 1/2 cup olive oil 3723
  • Salt and pepper, to taste 3724

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.