Broccoli, mushrooms, and raisin salad

A delicious and satisfying salad that can be made ahead and tossed at the last minute. It's even pretty healthy, if you don't mind clogged arteries.

Dressing

  • 1 whole egg
  • 1 egg yolk
  • 1/2 c sugar (OR 1/4 c Splenda sugar blend)
  • 1/2 tsp dry mustard
  • 1 1/2 tsp cornstarch

Whisk together in a small bowl

  • 1/4 c distilled white vinegar
  • 1/4 tsp salt
  • egg mixture (above)
  • 2 Tbsp softened butter
  • 1/2 c mayonnaise (made with canola oil)

Combine vinegar and salt in a small saucepan and bring to a boil over medium heat.

Whisk in the egg mixture and cook about 1 minute until thickened.

Remove from heat and whisk in the butter and mayonnaise.

Cover and chill.

Salad

  • 4 c small broccoli florets, blanched
  • salt, pepper to taste
  • 1 c raisins
  • 1 c sliced mushrooms
  • 1/2 c finely diced red onion
  • 6 slices crisp bacon, crumbled or chopped

To blanch broccoli: Bring a big pot of water to a boil, add broccoli. After 2-3 minutes, remove broccoli and plunge immediately into ice water to stop cooking and fix the bright green color. When cool, drain thoroughly.

Combine everything in a large bowl. Season the broccoli lightly with salt and pepper to taste.

Pour the dressing over the vegetables and toss.

Servings: 6

Credits: Gourmet magazine, June 1985