Fresh Broccoli/Mandarin Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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 oneI 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. 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.
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