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Fruit and Broccoli Buffet Salad Recipe

Recipe by: Crystal

"Another great salad for your next family fun night."

Directions

1Beat 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.
2Heat 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.
3Toss 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.
4Sprinkle chopped pecans over salad.

Footnotes

Cook's Note:
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.

Ingredients