- 6 cups fresh broccoli
- Zest of 1 Florida orange
- 1 cup (240 ml) Florida orange juice
- 1/4 cup olive oil
- 1 grated carrot
- 1/4 cup golden raisins
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup chopped pecans
Steam broccoli in basket over boiling water with orange zest added for 8 to 10 minutes or just until tender crisp.
Meanwhile, combine orange juice, olive oil, carrot, raisins, salt and pepper in large bowl; blend well.
Drain broccoli and add to vinaigrette; toss to coat. Sprinkle with pecans; toss gently. Serve hot or at room temperature.