Developed by Chef Carmen Jones, CCP, for the Produce for Better Health Foundation, this recipe is full of beauty nutrients: beta-carotene from broccoli, vitamin C from oranges and vitamin E from almonds.

5 cups broccoli florets
2 tablespoons raw almonds
2 (11-ounce) cans of mandarin orange sections, well-drained
5 green onions, chopped
3 tablespoons white vinegar
1 tablespoon sugar
2 tablespoons olive oil
Grated zest and juice of one orange
Salt and pepper to taste

Steam broccoli florets in a covered saucepan for 3 minutes. Remove from pan and rinse with cold water to stop the cooking process. Place in bowl and chill in the refrigerator while you make the rest of the salad. In another medium bowl, combine almonds, mandarin orange sections, orange zest and juice, green onions, vinegar, sugar, and olive oil. Stir to combine well and let stand 30 minutes to allow flavors to emerge and blend. Just before serving, toss orange-almond mixture over broccoli and stir gently. Season with salt and pepper to taste, if desired, and serve immediately. Serves 6.