Broccoli-Mandarin Salad

1 egg plus
1 egg yolk, lightly beaten
1/4 c. water
1/2 c. gran. sugar
1 1/2 tsp. cornstarch
1 tsp. dry mustard
1/4 c. tarragon wine vinegar
1/2 c. mayonnaise
3 Tbsp. butter, softened
4 c. fresh broccoli flowerets
1/2 c. raisins
2 c. sliced fresh mushrooms
1 (11 oz.) can mandarin oranges, drained
1/2 c. slivered almonds, toasted
6 slices bacon, cooked, crumbled
1/2 large red onion, sliced

In top of double boiler whisk together egg, egg yolk, sugar, cornstarch and dry mustard. Combine vinegar and water. Slowly pour into egg mixture, whisking constantly. Place over simmering water and cook, stirring constantly, until mixture thickens. Remove from heat; stir in mayonnaise and butter. Chill. To serve toss dressing with broccoli, mushrooms, oranges, raisins, almonds, onion and bacon in serving bowl. 10-12 servings.

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