Fruit and Broccoli Buffet Salad

Ingredients

P)oppy Seed Dressing

• 1/2 cup olive oil (grapeseed oil or safflower oil)
• 1/3 cup sugar
• 3 tablespoons cider vinegar
• 1 teaspoon lime zest, grated
• 2 tablespoons lime juice
• 1 garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon poppy seed
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard

Salad

• 2 oranges, peeled, seeded and sectioned
• 1 red apple, chopped
• 2 1/2 cups broccoli florets, cut into bite size pieces
• 1 cup red grapes, halved (seedless or green grapes)
• 1/2 cup pecans, toasted and chopped

Directions

1. 1

   Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.

2. 2

   Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.

3. 3

   Dressing can be made ahead of time and stored in the fridge for up to 3 days.

4. 4

   Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.