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Salad: 4 cups fresh broccoli flowerets 2 cups sliced fresh mushrooms 1 small, purple onion, sliced 1 (11-ounce) can mandarin oranges, drained 6 slices bacon, cooked and crumbled 1/2 cup raisins 1/2 cup slivered almonds, toasted Dressing: 1 large egg 1 egg yolk 1/2 cup sugar 1 1/2 teaspoons cornstarch 1 teaspoon dry mustard 1/4 cup tarragon wine vinegar 1/4 cup water 1/2 cup mayonnaise 3 tablespoons butter or margarine, softened Combine broccoli and remaining ingredients; add dressing, tossing to coat. Serve immediately. Dressing: Combine first 5 ingredients in a non-aluminum saucepan; gradually add vinegar and water, stirring constantly with a wire whisk. Cook over medium heat, stirring constantly 5 minutes or until mixture thickens. Remove from heat; stir in mayonnaise and butter. Cover dressing and chill thoroughly. Yields: 8-10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |