Fruit And Broccoli Buffet Salad

• 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

1. Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
2. 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.
3. Dressing can be made ahead of time and stored in the fridge for up to 3 days.
4. Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.

dressing, olive oil, sugar, cider vinegar, lime zest, lime juice, garlic, salt, poppy seed, paprika, dry mustard, salad, oranges, red apple, broccoli florets, red grapes, pecans

Taken from www.food.com/recipe/fruit-and-broccoli-buffet-salad-392564 (may not work)