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Fresh Broccoli/Mandarin Salad Recipe

Fresh Broccoli/Mandarin Salad Recipe photo by Taste of Home

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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. —Connie Blommers, Pella, Iowa

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Fresh Broccoli/Mandarin Salad Recipe

Prep: 30 min. + chilling

Yield: 10-12 Servings

30 30

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 Hellmann's® Real Mayonnaise

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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 Wright® Brand Bacon, cooked and crumbled

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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 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.

Nutritional 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.

Originally published as Fresh Broccoli/Mandarin Salad in Country Woman May/June 1989, p29

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Fresh Broccoli/Mandarin Salad

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Reviewed on Sep. 17, 2011 by kayesandra

This salad was DELICIOUS!! The different combination of ingredients was outstanding...the yummy custard dressing really made it. I made the recipe as written & wouldn't change a thing. Thanks, Connie.

Reviewed on Sep. 12, 2011 by Phyllis-curtis

Doubled the recipe for my church group. Several wanted the recipe. I will definately make this again. The ingredients work really well together. I will leave out the mushrooms as I don't find they add anything.

Reviewed on Sep. 10, 2011 by conniej82

I used about half of the dressing when I tossed it together. Too sweet for my husband but not for me. Served it with grilled talipia.

Reviewed on Sep. 06, 2011 by getavilla

I've made similar broccoli salads but none with the yummy custard dressing and mandarin slices. Excellent recipe and this will be another of my favorites from Taste of Home. p.s. I didn't have a red onion but used a Georgia Vildalia onion instead.

Reviewed on Sep. 06, 2011 by sstetzel

Ground mustard is a spice, powder form.

Reviewed on Sep. 06, 2011 by campisigal

Quick question? When it calls for 1 tsp. of ground mustard, is that mustard powder or actual mustard from a jar?

Reviewed on Sep. 06, 2011 by mlongridge

I made this recipe as written and loved it! I know I'll be making this one again.

Reviewed on Sep. 02, 2011 by cindeecee

I've made this salad many times in the past but have forgotten about it. It was always a hit a parties. Thanks for refreshing my memory about it.

Reviewed on Sep. 02, 2011 by TCD1

Just a little information. I learned the other day that non-cooked mushrooms have no nutritional value. They're only worth something once they have been cooked.

Reviewed on Sep. 02, 2011 by btaylor123

I left out the mushrooms, otherwise made this as shown, and it was delicious. Love the dressing, and the combination of all the flavors is really good.

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