Chilean Orange Broccoli Salad

Ingredients

• 5 cups broccoli florets
• 2 tablespoons sliced, toasted almonds
• 2 fresh Chilean mandarin oranges peeled and sectioned
• 5 green onions, chopped

Vinaigrette:

• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1 fresh Chilean orange, zested and juiced
• 1/2 cup olive oil
• Salt and pepper, to taste

Directions

1. Preheat oven to 375°F.
2. Steam broccoli florets in a covered saucepan for 7-10 minutes.
3. Remove and rinse with cold water to stop broccoli from cooking. Drain well, set aside in a serving bowl.
4. Place almonds on a baking sheet and bake in the oven for 5-8 minutes until slightly brown and toasted.
5. Combine vinegar, honey, juice of orange, orange zest, olive oil, salt and pepper in a bowl and whisk together.
6. Add mandarin sections and chopped green onions to the serving bowl with broccoli, toss with vinaigrette and garnish with almonds and serve.