Fresh Broccoli/Mandarin Salad
Country Woman
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I write a food column for our local newspaper, and I consider myself a pretty good judge of recipes. But I'll admit I was surprised by this one—I didn't think the usual ingredients would go together as well as they do. I enjoy all kinds of cooking, especially recipes with pork or pasta.
SERVINGS: 10-12
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- CUSTARD DRESSING:
- 1/2 cups sugar
- 1-1/2 teaspoons cornstarch
- 1 teaspoon ground mustard
- 1/4 cup white vinegar
- 1/4 cup water
- 1 egg plus 1 egg yolk, lightly beaten
- 1/2 cup mayonnaise
- 3 tablespoons butter, softened
- 4 cups fresh broccoli florets, 1-inch cuts
- 1/2 cup golden raisins
- 6 slices bacon, cooked and crumbled
- 2 cups sliced fresh mushrooms
- 1/2 cup slivered almonds, toasted
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 medium red onion, sliced in 1/8-inch-thick rings
Directions:
In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
In a large salad bowl, combine the broccoli, raisins, bacon, mushrooms, almonds, mandarin oranges and onion. Pour dressing over salad; toss to coat. Store in refrigerator. Yield: 10-12 servings.