This low calorie delightful mix is simple to make and taste even better the next day. The most complicated part is to give the broccoli a quick bath in hot water for a minute, then cool it back down in cold water. Oh, and there is a little chopping of the broccoli and peeling a tangerine or an orange.
I get all these ingredients cheaply, of course. Fresh broccoli is always coming up on sale. I like to use the whole thing, stem and all. Usually I peel some of the stem, it's more tender that way. I blanch the broccoli for a minute, but if you like your veggies extra crunchy and raw, then skip the blanching.
I used a couple of small tangerines. Oranges are a cheaper substitution and are just as tasty. Be sure to take out any seeds though. Canned Mandarin oranges are an easy way to go.
I find dried cranberries on sale at my local 99c only Store, but if you can't, then just use raisins, the taste will be fine.
I sprinkled on roasted peanuts. It's best to use unsalted. If salted peanuts are on sale then use them. Just be sure to brush off the salt. If you rinse the peanuts then blot off the excess water. The peanuts don't have to be totally dry, since you are adding them to wet yogurt. Of course, if you or anyone in the family is allergic to nuts, them leave them out, my salad will be just as delish.
You only need a small container of yogurt. It's best to use plain yogurt. Although I've used lightly flavored ones like vanilla or honey. And you can use low fat yogurt.
When everything is mixed, keep it refrigerated until ready to serve. My cheap$kate veggie and fruit salad travels well, either to a party, a picnic, or to the office.
Give this Internet Chef's Broccoli, Tangerine and Yogurt Salad a go. It makes a light and refreshing snack anytime of day.
Ingredients (about 2-3 servings)
1 pound broccoli - about 4 cups when florets are broken down and stems chopped.
1 small container of plain yogurt - 5 to 7 ounces or about 3/4 cup. You can use low fat, or regular yogurt. Okay to add more yogurt to desired creaminess. You can use a lightly flavored yogurt like vanilla or honey. Fruit yogurt may be too much of a good thing. (And, you can substitute yogurt with mayo or sour cream.)
1 cup of tangerine or orange - peeled and sliced into bite sizes. Remove seeds if necessary. You can add more or less to taste. Okay to use a can of Mandarin oranges, if they're cheap enough.
1/2 cup of dried cranberries or raisins - again you can add more or less to taste.
1/2 cup of unsalted peanuts - or any favorite or local nuts, like: cashews, almonds, pecans, walnuts, etc. If salted peanuts are on sale then use them, just rinse or brush off the salt first, or the salad will be way to salty. If you are allergic to nuts them leave them out - the Broccoli Salad will still be delish.
Get a pot of water heating up to a low boil.
Prep the broccoli. Chop off the stalks. I like to peel the larger pieces. Chop the stalks into bite sizes. Separate the broccoli florets into smaller sizes. If the floret is very large then slice it in half or quarters.
Add the broccoli to boiling water. Cook the broccoli for no more than a minute. You don't want to overcook. Crunchy is good for this recipe. If you like your veggies really raw then skip it and go right to mixing all the ingredients together. You can use less water and just steam the broccoli for a minute.
After a minute of blanching add broccoli to a bowl of cold water to stop the cooking. Drain the broccoli before mixing all the other ingredients.
I use peanuts for my recipe, but you can use any nuts you like or find on sale. For salted peanuts, brush or rinse them off. Allow the peanuts to dry for a couple of minutes or blot them off with a paper towel. They don't have to be completely dry, as you will be adding wet yogurt anyway.
Next, peel a tangerines or an orange. Slice the fruit into bite sized segments. Remove seeds if necessary.
Now time to bring it all together. In a large bowl, add the drained and cooled broccoli.
Mix in the fruit, nuts and dried cranberries (or raisins). Finally spoon on yogurt. Mix it all together.
Store the Broccoli, Fruit and Yogurt Salad in the refrigerator until ready to serve.
Of course, you can blanch or steam broccoli longer to desired tenderness.
Adjust any of the ingredients to suit your taste. If you want more creaminess, then add more yogurt. If you don't care for yogurt then substitute with mayo or sour cream.
If you have a lot of peanuts to get rid off, then add more to the salad. Same goes for raisins, and tangerine or oranges.
And, best to finish this off in a couple of days, as the yogurt begins to deteriorate and break down - but you can refresh the salad with a spoonful or two of fresh yogurt.
This salad is easy to double for more servings.