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Fresh Broccoli/Mandarin Salad

 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


  • 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


  • 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.
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.