Orange Broccoli and Mushroom Salad
Source: Paramount Citrus
Ingredients
Zest of 1 orange
Juice of 1 orange
Juice of 1 lemon
2 oranges, *supreme segmented and cut into cubes
4 cups broccoli florets, cut into fork size pieces
1 cup mushrooms, sliced fine
1 red onion, sliced fine
1 cucumber, sliced fine
3 tablespoons extra virgin olive oil
1 chili pepper, deseeded and chopped (optional)
2 garlic cloves, minced
¼ cup pine nuts, lightly toasted
½ cup peas (fresh or frozen)
Salt and pepper to taste
*Directions for supreme segmenting in Citrus Supreme-Segments recipe
Directions
• Zest an orange using a zester or a fine grater; set aside.
• Juice an orange with a citrus reamer or juicer; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.
• *Supreme segment two oranges. Cube segments and set aside.
• Boil broccoli florets for only 3 minutes, until tender or steam until bright green.
• In a large salad bowl mix broccoli, mushrooms, onion, cucumber and orange segments.
• In another small bowl whisk together fresh orange juice, orange zest, fresh lemon juice, olive oil and chili pepper and garlic.
• Toss salad with sauce.
• Sprinkle with pine nuts and salt and pepper.
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