My favorite salad for many reasons. It is easy to assemble and has a sweet and tangy flavor. It is great for Thanksgiving Dinner, but I always put it on the brunch menu. It pairs well with egg dishes and adds just the right amount of crunch to your meal.
The cashews finish the whole thing off nicely, however, if you leave them off and use low fat or fat free dressing, you have created a healthy alternative that will fit into any calorie counting diet.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: INGREDIENTS:
WHAT YOU ARE GOING TO NEED FOR THE SALAD:
4 cups chopped fresh broccoli
1 large ripe mango, peeled, pitted, and diced
1/2 cup cashews
1/2 cup finely sliced red onion
1 can mandarin orange sections, drained 11-oz can
Step 2: SALAD:
In a large mixing bowl, combine the broccoli, mango, mandarin oranges and onion.
Step 3: DRESSING:
WHAT YOU ARE GOING TO NEED FOR THE DRESSING:
3/4 cup bottled buttermilk ranch salad dressing
3 tablespoons orange juice
1 tablespoon prepared horseradish
Combine all ingredients and add to brocolli mixture. Toss to mix.
Add the cashews right before serving.
NOTE: I learned this the hard way. There is a difference between horseradish and prepared horseradish. Make sure you are using prepared horseradish.
Step 4: DAY 2:
Here is another reason why I like this salad so much, it will stay crisp and crunchy for a couple of days.
Participated in the
Le Creuset Brunch Challenge