Fresh Broccoli/Mandarin Salad Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 227
  • Fat:
  • 15 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 49 mg
  • Sodium:
  • 145 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


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Fresh Broccoli/Mandarin Salad

Country Woman - try a FREE ISSUE today!

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.


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