Broccoli Salad

This recipe is a classic broccoli salad that has always been really popular at any social event I have attended. It’s a great salad to make ahead of time for parties or potlucks and is surprisingly sweet with great crunch. This recipe contains eggs.

Ingredients:

Salad

  • 2lb bag of Broccoli florets (or two bunches)

  • 1/2 of one small Purple Onion diced

  • 1/2lb chopped and cooked bacon (1/2 a package)

  • 1/2 cup sunflower seeds

  • 1 can of Mandarin Oranges drained

Dressing

  • 2 eggs

  • 1/2 cup sugar

  • 1 tsp cornstarch

  • 1 tsp dry mustard powder

  • 1/8 cup white vinegar

  • 1/4 cup water

  • 1/2 cup mayonnaise

Directions:

  1. Chop Broccoli in to bite size pieces and add to a large mixing bowl along with diced purple onion, cooked bacon, and sunflower seeds. Set aside.

  2. In a pot, whisk together eggs, sugar, cornstarch, and dry mustard powder until well combined.

  3. Place pot on stove over medium high heat and add vinegar and water. Continue to whisk mixture until it thickens.

  4. Remove pot from heat and stir in mayonnaise

  5. Pour hot dressing over your broccoli salad ingredients in the large mixing bowl and mix well until the dressing is coating all your salad ingredients

  6. Then add your mandarin oranges and lightly toss.

Notes:

  • This salad must be refrigerated until it is ready to be eaten.

  • The longer your ingredients sit combined, the more saturated and soft your broccoli will become with the dressing.

  • I add the mandarin oranges at the very end of making the salad because they are so delicate and can break apart in to really tiny pieces if they are over mixed.

  • Another sweet substitute to the oranges would be 1/2 cup of raisins.

  • Make sure that you read your ingredients label of the mayonnaise you choose to use in your salad for Dairy free purposes. I like to use Kraft Mayo.

Jorie C