Fruit and Broccoli Buffet Salad

• Poppy Seed Dressing:
• 1/2 cup grapeseed oil
• 1/3 cup granulated sugar
• 3 tablespoons cider vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lime zest
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon poppy seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
• Salad:
• 1/2 cup pecans
• 2 oranges, peeled and sectioned
• 2 1/2 cups bite-size broccoli florets
• 1 red apple, chopped
• 1 cup grapes, halved

1. Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
2. Heat a small skillet over medium heat.
3. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.
4. ; spread onto a cutting board to cool completely before chopping.
5. Toss orange sections, broccoli, apple, and grapes together in a bowl.
6. Drizzle dressing over salad and toss gently to coat.
7. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
8. Sprinkle chopped pecans over salad.

grapeseed oil, sugar, cider vinegar, lime juice, lime zest, clove garlic, salt, poppy seeds, paprika, dry mustard, salad, pecans, oranges, bitesize broccoli, red apple, grapes

Taken from allrecipes.com/recipe/fruit-and-broccoli-buffet-salad/ (may not work)