Broccoli Salad (washington)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Restaurant, Salads, Washington | 1 | Servings | |
INGREDIENTS
| 4 | c | Raw broccoli, chopped in |
| 1/2" pieces | ||
| 1 | Onion, diced optional | |
| 1 | c | Raisins |
| 1 | c | Mushrooms, sliced |
| 6 | Bacon, cooked then crumbled | |
| 1 | Whole egg | |
| 1 | Egg yolk | |
| 1/2 | c | Sugar |
| 1/2 | T | Cornstarch |
| 1/4 | c | White vinegar |
| 2 | T | Butter |
| 1/2 | c | Mayonnaise |
| 1 | t | Dry mustard |
INSTRUCTIONS
Dressing: Whisk together egg and egg yolk, sugar, dry mustard and cornstarch. ln a saucepan bring vinegar to a boil. Whisk in egg mixture, cook for 1 minute or until thickened. Remove from heat, add butter, then add mayonnaise. Let dressing chill for 1 hour. Add dressing to broccoli, onions, mushrooms, raisins and bacon. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Chuckanut Manor, Bow, Wash.
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Nutrition (calculated from recipe ingredients)
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Calories: 1839
Calories From Fat: 652
Total Fat: 73.9g
Cholesterol: 457.7mg
Sodium: 1086.1mg
Potassium: 2797.8mg
Carbohydrates: 295.5g
Fiber: 9.1g
Sugar: 211.8g
Protein: 28.2g