A fresh and colorful accompaniment to simply poached salmon.
Recipe information
Yield
Makes 4 servings
Ingredients
2 cups 3/4-inch pieces broccoli florets (about 8 ounces)
3 large oranges
2 large tomatoes, coarsely chopped
1 cup diced sweet onion (such as Vidalia or Maui)
1/4 cup sliced fresh basil
2 tablespoons vegetable oil
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons grated orange peel
Preparation
Step 1
Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in large bowl.
Step 2
Cut peel and white pith from oranges. Holding oranges over small bowl to catch juice, cut between membranes to release segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion, and fresh basil to bowl with broccoli.
Step 3
Add oil, vinegar, and orange peel to bowl with collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat.
Step 4
Divide salad among 4 plates and serve.
Nutrition Per Serving
Per serving: calories
171; total fat
7 g; saturated fat
1 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
