1/2 cup sugar
1 1/2 tsp cornstarch
1 tsp ground mustard
1/4 cup white vinegar
1/4 cup water
1 egg plus 1 egg yolk, lightly beaten
1/2 cup mayonnaise
3 Tbsp butter, softened
- In a medium saucepan, combine the sugar, cornstarch, and dry mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly, bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat.
- Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
4 cups fresh 1-inch broccoli florets
2 cups sliced fresh mushrooms
1/2 medium red onion, sliced in really thin rings
1 can (11 oz) mandarin oranges, drained (opt. cut in thirds)
6 slices bacon, cooked and crumbled
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries
Combine salad ingredients, pour dressing over salad; toss to coat. Chill for 1-2 hours before serving. Store in refrigerator.