Mandarin Broccoli Salad
Recipes Holidays Quick and Easy Salad
Description
This is an irresisitible salad made with crisp, toasted broccoli, bacon, mushrooms, red onion and mandarin oranges. It's tossed in a slightly sweet homemade dressing. It's perfect for holidays, get togethers, or even your everyday salad.
Ingredients
Dressing:
2 eggs
1/3 c. honey or white sugar, both work well
1 t. arrowroot powder or cornstarch
1 t. dry mustard
1/4 c. white wine vinegar
3 T. water
1/2 c. mayonnaise
Salad:
6 c. broccoli florets, cut slightly smaller than bite size
2 c. (5 oz.) fresh mushrooms, thinly sliced, cut in half, about 10-12 pieces per small button mushroom
1/2 c. raisins
10 slices bacon, cooked and chopped small (tip: cook the bacon in the oven at the same time as the broccoli)
4 mandarin oranges, peeled and separated
1/2 small red onion, very thinly sliced
Directions
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Preheat the oven to 425 degrees F. *If cooking the bacon in the oven with the broccoli, start it now. Spread it out on a large baking tray covered in foil. Place it in the cold oven as you preheat it; 18-22 minutes later it should be done. Keep a close eye on the bacon towards the end of the cooking time.
In a large bowl, drizzle olive oil lightly over the broccoli; toss to coat. Spread out the broccoli in a single layer across a lightly greased or silpat or foil lined baking sheet. Sprinkle on kosher salt.
Roast in the oven for 10-12 minutes, or until barely beginning to brown on the edges. The broccoli should be a bright green with a bit of crunch remaining. Let the broccoli cool completely before combining with the other salad ingredients.
The dressing can be made while the bacon and broccoli are cooking. It will need to cool down before tossing with the salad.
Dressing:
In a small saucepan over medium heat, whisk eggs, honey or sugar, arrowroot and dry mustard. Add the white wine vinegar and water; whisk. Cook until slightly thickened, stirring almost constantly. Remove from the heat; add the mayonnaise. Set aside to cool.
In a large bowl, combine the cooled salad ingredients; toss with the cooled salad dressing.
The salad can be served immediately, but it's even more delicious after chilling in the refrigerator for at least 3 hours.
12 servings.