Mandarin Orange Broccoli Salad Recipes
BROCCOLI ORANGE SALAD
Meet the Cook: Every time I take this sweet orangy salad to a potluck, I pass around the recipe, too. My husband and I have three children, ages 22, 18 and 10. He's a beef and poultry farmer, and I'm an elementary school teacher. -Cathy Lavers, Scotsburn, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 17
Steps:
- In a heavy saucepan, combine egg, sugar, honey, mustard and cornstarch with a whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in mayonnaise, sour cream and butter until blended. Cool. , Meanwhile, in a large bowl, combine broccoli, cashews, cheese, oranges, raisins, bacon and onion if desired. Just before serving, add dressing and toss to coat.
Nutrition Facts : Calories 290 calories, Fat 19g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 2g fiber), Protein 10g protein.
FRESH BROCCOLI/MANDARIN SALAD
I write a food column for our local newspaper, and I consider myself a pretty good judge of recipes. But I'll admit I was surprised by this one-I didn't think the usual ingredients would go together as well as they do. -Connie Blommers, Pella, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill., In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator.
Nutrition Facts : Calories 227 calories, Fat 15g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
BROCCOLI MANDARIN ORANGE SALAD
Easy, tasty Broccoli Salad. Great for lunch or dinner.I got the recipe from Good Taste fine recipes.
Provided by Barb G.
Categories Fruit
Time 34m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Steam broccoli in covered saucepan for 3 minutes.
- Remove from heat and rinse with cold running water.
- Place in serving bowl and chill, covered.
- In medium-sized bowl combine the remaining ingredients.
- Toss gently.
- Allow to stand at room temperature for 15 to 30 minutes.
- When ready to serve, Pour marinated orange mixture on chilled broccoli and stir gently.
- Season to taste with salt and pepper.
- Serve.
Nutrition Facts : Calories 231.3, Fat 8.8, SaturatedFat 1.1, Sodium 32.1, Carbohydrate 38.9, Fiber 3.6, Sugar 26.7, Protein 4.2
BROCCOLI SALAD WITH MANDARIN ORANGES AND CASHEWS
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.
Provided by BecR2400
Categories Salad Dressings
Time 8h15m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
MANDARIN BROCCOLI SALAD
Sweet, crunchy and colorful, this salad has a fresh mix of textures and flavors. It tastes even better when you chill it overnight, if you can wait that long. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, sugar and vinegar; set aside. In a salad bowl, combine broccoli, onion, raisins and pecans. Drizzle with dressing; toss to coat. Gently stir in oranges. Refrigerate, covered, at least 3 hours before serving.
Nutrition Facts : Calories 229 calories, Fat 17g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
MANDARIN ORANGE & BROCCOLI SALAD
This is a great salad recipe that I got from a co-worker. Everyone asks for the recipe and there is usually none left over. Tastes even better the next day.
Provided by Meg Fisher
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Toss all ingredients together.
- Pour mixed and chilled dressing over and toss again.
- I like to put the mandarin oranges on last, after the dressing, so they don't break up too much.
- I sort of fold them in gently when serving.
Nutrition Facts : Calories 199.7, Fat 10, SaturatedFat 1, Sodium 22.3, Carbohydrate 27.2, Fiber 2.4, Sugar 18, Protein 5.2
GLENDA'S MANDARIN ORANGE SALAD
This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over. Any kind of lettuce can be used as well as spinach. Raisins can also be added.
Provided by SARAH W
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h15m
Yield 6
Number Of Ingredients 12
Steps:
- Place the onion, sugar, mustard, celery seed, and black pepper into a small bowl. Pour in the vinegar, and stir until the sugar has dissolved. Whisk in the olive oil until the dressing is thick. Cover, and refrigerate at least 3 hours.
- To make the salad, toss the lettuce, oranges, mushrooms, almonds, and bacon together in a large bowl. Drizzle with the dressing, and toss again to coat.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 34.1 g, Cholesterol 2.5 mg, Fat 21.2 g, Fiber 3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 120 mg, Sugar 29.9 g
CRUNCHY MANDARIN ORANGE BROCCOLI SALAD
Make and share this Crunchy Mandarin Orange Broccoli Salad recipe from Food.com.
Provided by Marie
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk mayonnaise, sugar and lemon juice.
- Cover and refrigerate for at least 2 hours.
- In a large bowl, combine broccoli, oranges, onion, bacon, nuts and raisins.
- Add dressing and toss to coat.
- Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 366.6, Fat 24.9, SaturatedFat 5.4, Cholesterol 23.1, Sodium 419.2, Carbohydrate 32.5, Fiber 2.1, Sugar 18.4, Protein 7.8
BROCCOLI MANDARIN SALAD
This is another really good broccoli salad recipe - with mandarin oranges! I got this recipe from the cookbook - The Best of the Best, and More (The Best of Bridge).
Provided by Shannon 24
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing, in a saucepan, whisk together eggs, sugar, cornstarch and dry mustard.
- Add vinegar and water and cook slowly until it is thickened.
- Remove from heat and stir in mayonnaise.
- Cool.
- For the salad marinate broccoli in dressing for several hours.
- Add remaining ingredients and toss well.
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- Preheat the oven to 425 degrees. If you are cooking the bacon in the oven with the broccoli, now is the time to start it. You can spread it out on a large baking tray covered in foil and place it in the cold oven as you preheat it. 18-22 minutes later it should be done. Keep a close eye on the bacon towards the end of the cooking time.
- In a large bowl, drizzle olive oil lightly over the broccoli. Toss with your hands to coat. Spread out the broccoli in a single layer across a lightly greased or silpat lined baking sheet. Sprinkle with kosher salt. Roast in the oven for 10-12 minutes, or until barely beginning to brown on the edges. The broccoli should be a bright green with a bit of crunch remaining. Let the broccoli cool completely before combining with the other salad ingredients.
- Make the dressing next, it will need to cool before tossing with the rest of the salad. In a small saucepan over medium heat, whisk eggs, honey (or sugar), arrowroot and mustard. Add the vinegar and water and whisk again. Cook until slightly thickened, stirring almost constantly. Remove from the heat and add the mayonnaise. Cool.
- In a large bowl, combine the cooled salad ingredients and then toss with the cooled dressing. This is delicious immediately, however it is even better after 3 or more hours rest in the refrigerator. Enjoy!
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