Crunchy Mandarin Orange Broccoli Salad Recipes

CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE

Steps:

• For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
• For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
• In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

MANDARIN BROCCOLI SALAD

Steps:

• Whisk mayonnaise, sugar and vinegar; set aside. In a salad bowl, combine broccoli, onion, raisins and pecans. Drizzle with dressing; toss to coat. Gently stir in oranges. Refrigerate, covered, at least 3 hours before serving.

SWEET AND CRUNCHY SALAD

Steps:

• Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
• Whisk together the oil, sugar, vinegar and seasoning packs.
• Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
• Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.

CRUNCHY ROMAINE SALAD

Steps:

• Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
• Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
• Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

CRUNCHY BROCCOLI SALAD

Steps:

• Chop broccoli into 1/2-3/4" pieces.
• Finely dice Celery & Red Onion.
• Shred Carrot.
• Combine all dry ingredients in bowl.
• Whisk Yogurt/OJ/Mayo in small bowl pour over dry mixture, toss to coat.

CRUNCHY MANDARIN ORANGE BROCCOLI SALAD

Steps:

• In a small bowl, whisk mayonnaise, sugar and lemon juice.
• Cover and refrigerate for at least 2 hours.
• In a large bowl, combine broccoli, oranges, onion, bacon, nuts and raisins.
• Add dressing and toss to coat.
• Cover and refrigerate for at least 1 hour.

RAMEN SALAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
• In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
• In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.