A few weeks ago we were having dinner at a local restaurant when an older couple stopped by our table. They commented that they had been watching our kids eating their meals and couldn't believe their eyes when our oldest son opted to devour his broccoli prior to starting in on his entree! They stated that they never had observed a kid who chose to eat his broccoli first, let alone without prodding or nagging.
Vegetables have always been a staple in our house. Dinner never feels complete without a vegetable or two. We love eating fresh veggies best but will often steam or roast vegetables as well. I am always in the market for a new way to mix it up and prepare veggies.
Years ago I snagged this Broccoli Mandarin Orange Salad at a store while at a grocery store. Not only is it delicious but it packs a crunch and will please even the non-veggie lovers.
Broccoli Mandarin Orange Salad
5 cups broccoli florets
2 Tab. almonds
2 (11 oz.) cans mandarin oranges, well drained
1 orange, zested peel and juice
5 green onions, chopped
3 Tab. white vinegar
1 Tab. sugar
2 Tab. olive oil
Steam broccoli florets for 3 minutes. Remove quickly and rinse with cold water until broccoli is no longer warm. Place in serving bowl and chill.
Meanwhile, in a medium bowl, combine almonds, mandarin oranges, grated zest and juice from orange, green onions and remaining ingredients. Toss gently and allow to stand at room temperature for 15-30 minutes.
When ready to serve, pour marinated orange mixture on chilled broccoli and toss very gently, season to taste with salt and pepper, if desired, and serve.
(To keep the salad green, the orange-flavored acidic dressing should not be added until just before serving or the broccoli will turn a drab yellow-green color.)
(picture taken during our "Eat Like a Dog a.k.a. Eat Without Your Hands Dinner")
