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Fresh Broccoli/Mandarin Salad Recipe

Fresh Broccoli/Mandarin Salad Recipe

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
TOTAL TIME: Prep: 30 min. + chilling YIELD:10-12 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 cup: 227 calories, 15g fat (4g saturated fat), 49mg cholesterol, 145mg sodium, 21g carbohydrate (17g sugars, 2g fiber), 4g protein

Reviews for Fresh Broccoli/Mandarin Salad

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Reviewed Sep. 17, 2011

"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 Sep. 12, 2011

"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 Sep. 10, 2011

"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 Sep. 6, 2011

"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 Sep. 6, 2011

"Ground mustard is a spice, powder form."

Reviewed Sep. 6, 2011

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

Reviewed Sep. 6, 2011

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

Reviewed Sep. 2, 2011

"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 Sep. 2, 2011

"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 Jul. 15, 2011

"I was never a big fan of broccoli until this recipe."

Reviewed Jul. 3, 2011

"I have been making this salad for years. It is always a hit. At our Red Hat luncheons, I am always "told" to make my broccoli salad"

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