Broccoli Mango Salad

½ cup reduced-fat ranch dressing

2 tablespoons orange juice

1 tablespoon prepared horseradish

4 cups chopped broccoli

1 large mango, peeled and cubed

½ cup cashews

1 small red onion, cut into thin wedges

1 (11 ounce) can mandarin oranges, drained

Combine ranch dressing, orange juice, and horseradish in a bowl; mix well and set aside.

Toss together the chopped broccoli, cubed mango, cashews, and wedged onion in a salad bowl. Pour the dressing over the broccoli mixture; toss to coat. Refrigerate at least 4 hours. Add the drained oranges to the salad just before serving.