Green-and-Gold Salad With Fresh Citrus Ranch Dressing

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

Recipe from

Southern Living


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.


Judy Whiteleather, Cambridge, Ohio,

April 2004
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