Fruit And Broccoli Buffet Salad
We've got kalamata olives, tomatoes, cucumber, and feta cheese, all tossed with pasta and a lemony · salty pretzels pair nicely with the sweet fruit in this refreshing layered salad.
Recipe Summary Fruit And Broccoli Buffet Salad
Another great salad for your next family fun night.Ingredients | Fruit Salad Sweets Flavour½ cup grapeseed oil⅓ cup granulated sugar3 tablespoons cider vinegar2 tablespoons fresh lime juice1 tablespoon grated lime zest1 clove garlic, minced½ teaspoon salt½ teaspoon poppy seeds½ teaspoon paprika½ teaspoon dry mustard½ cup pecans2 oranges, peeled and sectioned2 ½ cups bite-size broccoli florets1 red apple, chopped1 cup grapes, halvedDirectionsBeat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.Sprinkle chopped pecans over salad.Toasting nuts helps bring out their flavor. The quickest method is on the stove top. Spread nuts out in an ungreased nonstick skillet and place over medium heat. Shake or stir frequently, to prevent burning, for 4 to 5 minutes or until fragrant and starting to brown. Tip onto a cold plate to stop the cooking process and let cool completely.Try this variation: use a chopped red-skinned pear in place of the apple and toasted hazelnuts or walnuts in place of pecans.Info | Fruit Salad Sweets Flavourprep: 25 mins additional: 2 hrs total: 2 hrs 25 mins Servings: 6 Yield: 6 servings
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