Four hours in the car on our way back from Boston, I am thinking about dinner. Yes, though we enjoyed some great meals at wonderful places over the extended weekend, it was time to settle back into a routine for the week and start "cooking" easy summer fare again. Off to ShopRite, list in hand, let's get those fresh ingredients for a quick fix.

I love this recipe, courtesy of my girlfriend Andrea. She made this at one of her family's BBQ gatherings several years ago and we were hooked ever since. Relatively simple, colorful and oh so flavorful, it is very satisfying with supreme crunch. It can be an alternative to classic coleslaw paired with chicken or steak, or served solo as the perfect summer salad.

Broccoli Orange Salad

1/4 cup pecan pieces

4 cups broccoli florets (1 1/2 lbs fresh broccoli), cut into bite-size pieces

1 small purple (red) onion, diced

1/2 cup raisins (I substituted dried cranberries - just as flavorful!)

3/4 cup low fat / light mayonnaise

1/4 cup sugar (I used my new go-to: coconut sugar)

1 1/2 tablespoon white vinegar (I used apple cider vinegar)

1 can (11 oz) Mandarin oranges, drained

1) Bake the pecans in a shallow pan at 350 degrees for 5-10 minutes to slightly toast them, stirring occasionally. They will cool quickly as you prep all the other ingredients.

2) Mix broccoli, onion, cranberries (or raisins), and toasted pecans in a bowl. 

3) In another small bowl, whisk together the mayonnaise, sugar and vinegar.

4) Add the dressing mixture to the big broccoli bowl and toss together with spatula, coating everything evenly.

5) Gently stir in the Mandarin oranges.

6) Cover the bowl and refrigerate at least one hour to get that great flavor melange.

That's it! Pretty simple, huh? Grab a plate and enjoy a healthy bunch of crunch! 

xoxo-Sonya