Ingredients
CUSTARD DRESSING:1/2 cups sugar1-1/2 teaspoons cornstarch1 teaspoon ground mustard1/4 cup white vinegar1/4 cup water1 large egg plus 1 large egg yolk, lightly beaten1/2 cup mayonnaise3 tablespoons butter, softenedSALAD:4 cups fresh broccoli florets, 1-inch cuts2 cups sliced fresh mushrooms1/2 medium red onion, sliced in 1/8-inch-thick rings1 can (11 ounces) mandarin oranges, drained6 slices bacon, cooked and crumbled1/2 cup slivered almonds, toasted1/2 cup golden raisins
Preparation
In a large saucepan, combine the sugar, cornstarch and 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 the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator.
