Fresh Broccoli and Mandarin Salad

salads

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Servings: 10-12

Ingredients

4 cups fresh 1-inch broccoli florets

2 cups sliced fresh mushrooms

½ medium red onion, sliced in ⅛-inch thick rings

1 can (11 ounces) mandarin oranges, drained

6 slices bacon, cooked and crumbled

½ cup slivered almonds, toasted

½ cup golden raisins

½ cup sugar

1½ teaspoons cornstarch

1 teaspoon ground mustard

¼ cup white vinegar

¼ cup water

1 egg plus 1 egg yolk, lightly beaten

3 tablespoons butter, softened

½ cup mayonnaise

In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water, and 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 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 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.

Recipe Courtesy Of

Taste of Home