Country Cooking – July 27


Broccoli Orange Salad

1 egg
2 tablespoons water
1/4 cup sugar
2 tablespoons cider vinegar
1 1/2 teaspoons honey
1 teaspoon ground mustard
1/2 teaspoon cornstarch
2 tablespoons mayonnaise
2 tablespoons sour cream
4 1/2 teaspoons butter

Salad: 4 cups broccoli florets 1/2 cup raisins

1 cup salted cashews
1 can mandarin oranges
1 cup cubed Swiss cheese well  drained
6 bacon strips, cooked and 1/2 cup chopped red onion crumbled 

Combine egg, sugar, honey, mustard and cornstarch until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160º. Remove from the heat; stir in the mayonnaise, sour cream and butter until blended. Cool.

Mix salad ingredients. Just before serving add dressing and toss to coat. Yield: 8-10 servings

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