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

Steps

1. 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.
2. 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.
3. 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.