Broccoli-Mandarin Salad
A vibrant and crunchy broccoli salad combined with sweet mandarin oranges, mushrooms, red onion, crispy bacon, and raisins. Tossed in a creamy mayonnaise-based dressing with a tangy garlic wine vinegar twist, this dish offers a delightful mix of textures and flavors, perfect for casual gatherings or as a refreshing side.
Ingredients
- 1 large egg ⓘ
- 1 egg white ⓘ
- 1/2 cup sugar
- 1 1/2 teaspoons cornstarch ⓘ
- 1 teaspoon dry mustard
- 1/4 cup garlic wine vinegar
- 1/4 cup water ⓘ
- 1/2 cup nonfat mayonnaise ⓘ
- 3 tablespoons light butter ⓘ
- 4 cups fresh broccoli flowerets, lightly blanched and chilled ⓘ
- 2 cups sliced fresh mushrooms
- 1 small purple onion, sliced ⓘ
- 1 (11 oz.) can mandarin oranges, drained
- 6 slices bacon, cooked and crumbled
- 1/2 cup raisins ⓘ
Instructions
- Scatter the sliced bread in a shallow pan and bake at 400°F for about 10 minutes or until lightly toasted.
- Keep an eye on it to prevent burning.
- In a bowl, combine the egg, egg white, sugar, cornstarch, dry mustard, garlic wine vinegar, and water; whisk until smooth.
- Cook the mixture over medium heat, stirring constantly until thickened.
- Remove from heat and stir in the nonfat mayonnaise and light butter until smooth.
- In a large mixing bowl, combine the broccoli, sliced mushrooms, purple onion, drained mandarin oranges, and crumbled bacon.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle the toasted bread crumbs on top before serving.
Tips & Substitutions
For a lighter option, consider swapping nonfat mayonnaise with Greek yogurt, which will add creaminess while reducing calories. If you prefer a tangier dressing, increase the garlic wine vinegar slightly. Fresh lemon juice can also enhance the salad's flavor. When blanching broccoli, make sure to shock it in ice water to retain its vibrant color and crunch.
Serving Suggestions
This Broccoli-Mandarin Salad makes a great main dish for a light lunch or can be served as a side alongside grilled chicken or Pork Chops A La Vineyards. It pairs beautifully with a chilled glass of white wine. For a complete meal, consider serving it with Baked Beans(For 75 People) for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become slightly soggy after a day due to the dressing, so it's best to add the toasted bread crumbs just before serving. To refresh, toss the salad gently before serving to reintroduce flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Mandarin Salad contains roughly 849 calories, with 3g protein, 171g carbohydrates, and 15g fat. It is a good source of vitamin A (15% of the Daily Value) and vitamin D (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing separately a day in advance. Just combine them right before serving to maintain freshness. The broccoli and other veggies will stay crisp, but the dressing should not be mixed until ready to serve to avoid sogginess.
What can I substitute for mandarin oranges?
If you don't have mandarin oranges, you can use canned pineapple chunks or fresh orange segments as a substitute. Both options will add a sweet and tangy flavor to the salad. Diced apples could also work well for a crunchy texture.
Is there a vegetarian version of this salad?
Absolutely! To make this salad vegetarian, simply omit the bacon and consider adding toasted nuts like walnuts or almonds for a crunchy element. You can also use a plant-based mayonnaise to keep it creamy without animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).