“This makes a very refreshing vinaigrette-based salad. It goes well with roasted meats, and even complements spaghetti with meat sauce. It’s a nice green veggie to take on a picnic or to a covered dish dinner. If you’re running short on fresh broccoli, fill in with fresh carrots sliced about 1/4” thick and steamed along with broccoli. May substitute pecans for almonds. Recipe is from the Sunkist Fruit website, with a few adjustments of my own.”
4 cups

Ingredients Nutrition


  1. Prepare dressing: Place onions, vinegar, and sugar into small bowl. Add grated rind and juice from ONE orange, and diced flesh or sections without membrane, from the other two oranges. Add a generous grind of fresh black pepper and about ¼ teaspoon salt; stir to combine, set aside.
  2. Prepare broccoli: Cut 1-inch or smaller florets from broccoli head with as little stem as possible. Peel stem and slice about 1/8” thick. Steam broccoli for 2 minutes, until bright green and crisp-tender. Shock in ice water, drain, and place in serving bowl. Place in refrigerator to chill uncovered for 10 to 30 minutes.
  3. When ready to serve, add 2 Tablespoons olive oil to dressing. Stir, and taste for seasoning. Pour dressing over chilled broccoli, toss gently.
  4. Makes about 4 servings.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a