Fruit And Broccoli Buffet Salad - cooking recipe

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

Preparation

Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
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.
Dressing can be made ahead of time and stored in the fridge for up to 3 days.
Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.