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
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.