Broccoli & Mushroom Salad With Tangy Sweet Mustard Dressing |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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great for potlucks and holiday dinners. The dressing is tangy and sweet. For more tang, increase the vinegar and the dry mustard. For more sweet, increase the sugar. I mix the dressing and salad together right before it's served to keep the salad ingredients crisp. I've used the dressing on regular salads and even on potato salad. Enjoy! Ingredients:
1 egg |
1 egg yolk |
1 1/2 teaspoons cornstarch |
1 teaspoon dry mustard |
1/4 cup vinegar |
1/4 cup water |
1/2 teaspoon salt |
1/2 cup sugar |
3 tablespoons butter |
1/2 cup mayonnaise |
1/2 cup raisins (or both) or 1/2 cup dried cranberries (or both) |
6 slices crumbled bacon |
2 cups fresh peeled and sliced mushrooms |
1/2 medium red onion, sliced |
1/2 cup toasted sliced almonds (toasting is optional, brings out more of a nutty flavor when toasted) |
1 (284 ml) can whole mandarin orange segments, drained |
4 cups raw broccoli florets (separated into bite sized pieces) |
Directions:
1. mix first seven ingredients in double boiler (or small sauce pan). On medium low, heat until thick, stirring often. When thick add the butter and mayo, stir until blended and remove from heat. Store covered in refrigerator until ready to use (lasts about five days in refrigerator, stir if separation occurs).
2. Mix salad ingredients, leaving orange pieces out until ready to serve. Store everything in fridge until ready to use.
3. When ready to serve, mix salad, oranges pieces and dressing. Best eaten that day. When stored in refrigerator mixed this salad tends to get watery.
4. Feel free to add more or less of any of the salad ingredients. I've made this salad without mushrooms and added more broccoli. I've substituted pecans for almonds and even added shredded sharp cheddar.
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