Peggy’s Broccoli Salad
This recipe is more work than regular broccoli salad, but the sauce is very creamy and the salad is extra yummy!
Peggy’s Broccoli Salad
Makes: About 6 cups
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Ingredients
- 4 cups broccoli (cut into bite-sized pieces)
- ¼ cup white onion (finely diced)
- 1 cup pecans (chopped – or other chopped nuts)
- 1 15 oz can mandarin oranges (drained)
- 6 slices bacon (cooked, cooled, and crumbled)
- ½ cup raisins
Dressing:
- 1 large egg
- ¼ cup white sugar
- 1 tsp dry ground mustard
- ½ tsp cornstarch
- 1 ½ tsp honey
- 2 Tbsp water
- 2 Tbsp white vinegar
- 2 Tbsp sour cream
- 1 ½ Tbsp butter
- 2 Tbsp Mayonnaise
Instructions:
- Pre-prep: Chop the broccoli florets, onion, and nuts. Drain the oranges. Cook, cool, and crumble the bacon.
- In a large bowl, combine the broccoli, onion, nuts, oranges, bacon, and raisins. Cover and set aside until close to serving time.
Dressing:
- In a heavy-bottomed saucepan, combine the egg, sugar, mustard, cornstarch, and honey.
- Beat with a whisk then add the water and vinegar.
- Stirring constantly, cook over medium/low heat until thick.
- When the dressing is thick, remove from heat and stir in the sour cream, butter, and Mayonnaise.
- Allow the dressing to cool then cover and refrigerate until close to serving time.
- Just before serving, pour the dressing over the other ingredients and stir to combine.
Notes:
Prepare Ahead: This is a really good recipe to prepare ahead of time. Just keep the dressing separate until it’s close to serving time, otherwise, the salad will become soggy.
Diet: Gluten Free