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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Meet the Cook: Every time I take this sweet orangy salad to a potluck, I pass around the recipe, too. My husband and I have three children, ages 22, 18 and 10. He's a beef and poultry farmer, and I'm an elementary school teacher. -Cathy Lavers, Scotsburn, Nova Scotia Ingredients:
1 egg |
1/4 cup sugar |
1-1/2 teaspoons honey |
1 teaspoon ground mustard |
1/2 teaspoon cornstarch |
2 tablespoons water |
2 tablespoons cider vinegar |
2 tablespoons mayonnaise |
2 tablespoons sour cream |
4-1/2 teaspoons butter |
4 cups broccoli florets (about 1 medium bunch) |
1 cup salted cashews |
1 cup cubed swiss cheese |
1 can (11 ounces) mandarin oranges, well drained |
1/2 cup raisins |
6 bacon strips, cooked and crumbled |
1/2 cup chopped red onion, optional |
Directions:
1. In a heavy saucepan, combine egg, sugar, honey, mustard and cornstarch with a whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in mayonnaise, sour cream and butter until blended. Cool.
2. Meanwhile, in a large bowl, combine broccoli, cashews, cheese, oranges, raisins, bacon and onion if desired. Just before serving, add dressing and toss to coat. Yield: 8-10 servings.
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