Green-and-Gold Salad With Fresh Citrus Ranch Dressing

Southern Living
Serve an unexpected salad recipe featuring broccoli and orange sections at your next luncheon. Use refrigerated fruit slices to save on prep time.
Makes 4 to 6 servings


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3 cups chopped fresh broccoli
1 1/2 cups diced mango
1 large navel orange, sectioned and chopped
1/2 cup pecans, toasted
1 (6-ounce) package fresh baby spinach


Combine first 5 ingredients in a large bowl. Toss with Fresh Citrus Ranch Dressing.

Created date

March 2004