Serve an unexpected salad recipe featuring broccoli and orange sections at your next luncheon. Use refrigerated fruit slices to save on prep time.
Yield:
Makes 4 to 6 servings
Recipe from
More from Southern Living
Ingredients
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
Preparation
Combine first 5 ingredients in a large bowl. Toss with Fresh Citrus Ranch Dressing.
Note:
April 2004
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