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Peggy's Broccoli Salad

Makes: About 6 cups
Course: Salad, Side Dish
Author: Peggy Jansen
Servings: 12
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Print Recipe

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