Name: Fresh Broccoli/Mandarin Salad
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 large egg plus 1 large 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fresh Broccoli/Mandarin Salad

1. CUSTARD DRESSING: -

2. 1/2 cups sugar -

3. 1-1/2 teaspoons cornstarch -

4. 1 teaspoon ground mustard -

5. 1/4 cup white vinegar -

6. 1/4 cup water -

7. 1 large egg plus 1 large egg yolk, lightly beaten -

8. 1/2 cup mayonnaise -

9. 3 tablespoons butter, softened -

10. Salad: -

11. 4 cups fresh broccoli florets, 1-inch cuts -

12. 2 cups sliced fresh mushrooms -

13. 1/2 medium red onion, sliced in 1/8-inch-thick rings -

14. 1 can (11 ounces) mandarin oranges, drained -

15. 6 slices bacon, cooked and crumbled -

16. 1/2 cup slivered almonds, toasted -

17. 1/2 cup golden raisins -

How to cook deliciously - Fresh Broccoli/Mandarin Salad

1. Stage

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. Stage

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. Stage

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.