Fresh Broccoli & Mandrain Salad

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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

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