This broccoli-orange salad is an easy, tasty alternative to lettuce salads and is great when greens are too pricey or just look awful at the markets. Versions of broccoli salad have been around for years, and this is one that I like. It includes some of the usual ingredients but in lesser amounts and substitutes some "better-for-you" ingredients that result in a lighter, tastier salad. The salad is best made early in the day to give the flavors time to meld, and, if you want to make the salad a day or two ahead, it will keep fine in the refrigerator. Enjoy!
Broccoli-Orange Salad -- Serves 6+
1 pound of broccoli, washed well and cut into bite-size florets
1/2 cup of carrot shreds
1/2 cup of chopped celery
1/2 cup of chopped green onion
1/4 cup of apple cider vinegar
1/4 cup of light mayonnaise
1/2 cup of plain, non-fat yogurt (Greek or regular)
1/4 cup of orange marmalade
1-2 tablespoons of honey
1/2 teaspoon of lemon pepper
1/2 cup of feta cheese
1 large can of mandarin oranges (14-15 ounces) in juice or light syrup, drained, but save the juice
1/2 cup of slivered almonds (toasted if you like)
In a large bowl, whisk together the cider vinegar, light mayonnaise, yogurt, marmalade, honey, and lemon pepper. Add the broccoli, carrots, celery, and onions and mix everything well. Gently stir in the feta cheese, mandarin oranges, and almonds. If you'd like a thinner dressing add some or all of the reserved orange juice. Refrigerate the salad for at least an hour and preferably for 6-8 hours.
