Broccoli/Orange Salad

homecook

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Whenever I take this anywhere, I keep the dressing in a separate container. I keep the oranges, cashews, bacon, etc, in ziploc bags and assemble wherever I'm going.

Dressing:

1 egg
1/4 cup sugar
1 tsp. dry mustard
1/2 tsp. cornstarch
2 Tbsp. water
2 Tbsp vinegar, white, cider or red wine, your choice
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 1/2 Tbsp butter

Combine the egg, sugar, mustard and cornstarch in a saucepan. Whisk until smooth. Add the vinegar and water and cook until thickened. Remove from the heat and stir in the mayo, sour cream and butter. Set aside to cool. Store in fridge.

Salad:

4 cups broccoli florets
1 c. salted cashews
1 cup shredded Swiss cheese
1 can mandarin oranges, drained
3/4 cup craisins
6 -8 strips bacon, diced and fried crisply
1/2 - 3/4 cup diced red onion (I use Vidalia if in season)

Just before serving, mix all ingredients well and toss with dressing to coat.

Note: I generally do not use the entire batch of dressing, but it depends on how much dressing you like on your salads!


Barb
 
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