Sunday, April 15, 2012

Crunchy Broccoli Salad

This salad is my "go to" take away salad for pot-lucks or family gatherings.  It is easy and the homemade dressing is what makes it extra delicious!

If you know me - you know I love special dishes.
This bowl was given to me by my Mom and it's usually the bowl I use for this salad.

Custard Dressing:
1 Egg plus 1 egg yolk - lightly beaten
1/2 Cup sugar
1 1/2 tsp. cornstarch
1 tsp. dry mustard
1/4 Cup vinegar
1/4 Cup water
3 Tbsp. butter
1/2 Cup mayonnaise
I use a 4 Cup glass measuring cup to "cook" this sauce in the microwave (you can make this in a sauce pan on the stove as well).  Whisk the eggs, add the sugar, cornstarch, and mustard - whisk together lightly.  Slowly whisk in the vinegar and water.  Microwave on high for 2-3 minutes pausing often to stir.  Cook till thickened.  Remove from heat or microwave and stir in the butter till melted.  Stir in the mayonnaise and chill.
4 Cups broccoli cut into small bite size pieces (I like to use 2 Cups broccoli and 2 Cups cauliflower)
1/2 Cup plumped raisins - optional (I sometimes add a handful of dried cranberries instead)
2 Cups fresh mushrooms - chopped
1/2 medium red onion - sliced or diced
Just before serving - mix the dressing with the vegetables, mushrooms, onions and raisins.
6 slices cooked bacon - crumbled or diced
1-2 cans mandarin oranges - well drained
1/2 slivered almonds - toasted or I like to use salted cashews as well.

Today is Sunday and we are rejoicing because it is raining - much needed!

Till next time .......... have a wonderful day!


  1. I just ate but this is making my mouth water!

  2. You had me at six slices of BACON!

  3. I LOVE, love this salad...and like how you used big pieces of yummy! I would be eating seconds and thirds :)

  4. I plan to try this recipe. Looks yummy!

    1. Hey Judy - hope you like it. I sometimes buy the already sliced mushrooms and just break them up a bit (it saves a bit of time). Enjoy.