I only keep enough salad for what the family can consume in a short time. This keeps the stock fresh but sometimes I run out before the next trip to the grocery store. At times like these, necessity is the mother of inventions. So invent, I did. I look through the crisper, found some broccoli, tangerines, and mint leaves and came up with this. Mint leaves give a nice, fresh taste to the salad. Reminds me of summer too. The result, a crispy, sweet, yet tangy salad.
Ro-Ri’s Broccoli and Tangerine Salad
2 broccoli crowns cut into florets
1 tangerine, peeled into segments and cut into pieces
4-5 sprigs of mint leaves, remove leaves from stem, wash, and pat dry
¼ cup almond slivers, toasted
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
a pinch of salt
In a medium pot, cooked broccoli in boiling water for about 2 minutes, or until crisp tender. Remove and plunge into cold water to stop cooking. Drain.
In a screw-top jar, combine all dressing ingredients. Cover and shake well.
In a salad bowl, add broccoli, tangerine, mint leaves, and almond. Pour dressing over vegetables. Toss lightly to mix.
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