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Fresh Broccoli/Mandarin Salad

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. —Connie Blommers, Pella, Iowa

10-12 ServingsPrep: 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
SALAD:
4 cups fresh broccoli florets, 1-inch cuts
2 cups sliced fresh mushrooms
1/2 medium red onion, sliced in 1/8-inch-thick rings
1 can (11 ounces) mandarin oranges, drained
6 slices bacon, cooked and crumbled
1/2 cup slivered almonds, toasted
1/2 cup golden raisins

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

2 of 2

Fresh Broccoli/Mandarin Salad (continued)

Directions (continued)

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, mushrooms, onion,
oranges, bacon, almonds and raisins. Pour dressing over salad; toss
to coat. Store in refrigerator.
Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 cup) equals 227 calories, 15 g fat (4 g saturated fat), 49 mg cholesterol, 145 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein.