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.
Nutrition & Diet Analysis (per serving)
625
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).