Broccoli Mushroom And Orange Salad Recipes

BROCCOLI ORANGE SALAD

Steps:

• In a heavy saucepan, combine egg, sugar, honey, mustard and cornstarch with a whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in mayonnaise, sour cream and butter until blended. Cool. , Meanwhile, in a large bowl, combine broccoli, cashews, cheese, oranges, raisins, bacon and onion if desired. Just before serving, add dressing and toss to coat.

MUSHROOM BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.
• Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.
• Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
• Pour mayonnaise mixture over vegetables; toss to coat.

BROCCOLI, MUSHROOM AND ORANGE SALAD

Steps:

• SALAD Drain and pat dry the raisins and cranberries. Place in a large bowl that has a tight fitting lid. Add the bacon, oranges, broccoli, mushrooms, and onions. Toss gently to combine, cover and refrigerate 3-4 hours. Shake/invert bowl occasionally to redistribute any juices that collect. DRESSING In a small bowl, whisk brown sugar, mustard and orange zest until evenly mixed. Add mayonnaise, orange juice, salt and pepper, and whisk until well blended. Cover and refrigerate until ready to serve. Just prior to serving, drain any accumulated juices from the salad. Add the almonds and toss. Add just enough dressing to thoroughly moisten, tossing gently until well mixed. Transfer to a salad bowl, serve and ENJOY!

BROCCOLI/ORANGE SALAD

Steps:

• Combine broccoli, onion, raisins and pecans and set aside.
• Mix mayonnaise, sugar and vinegar.
• Add mayo mixture to broccoli and stir.
• Gently fold in mandarin oranges.
• Chill at least 3 hours.

BROCCOLI ORANGE SALAD

Steps:

• For the dressing: in a saucepan, whisk together the eggs, sugar, cornstarch and the dry mustard.
• Add/whisk in vinegar and water; cook on low heat until thickened.
• Remove from heat, add/stir in the mayonnaise and garlic powder (if using) cool well.
• To make the salad: marinate broccoli in the dressing for about 3-4 hours.
• Add in the remaining salad ingredients; toss well to combine.
• DELICIOUS!

WARM ORANGE AND MUSHROOM SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
• Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
• In a large bowl, combine the spinach and radicchio.
• Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
• Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

FRESH BROCCOLI/MANDARIN SALAD

Steps:

• 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.

WATERCRESS, BROCCOLI AND ORANGE SALAD

Steps:

• Trim the stalks from the watercress. Wash and dry the leaves. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
• Place the broccoli and watercress in a salad bowl along with the pieces of orange.
• Combine the remaining ingredients. Mix well, remove the garlic clove and pour the dressing over the watercress.

BROCCOLI SALAD

Steps:

• 1. In a large salad bowl, place broccoli, bacon, mushrooms, sunflower kernels, raisins, and red onion. Gently toss.2. Meanwhile, in a small bowl, stir mayonnaise, splenda, sour cream, and lemon juice until blended. Pour over salad and toss until blended. Cover and chill 1 to 3 hours to blend flavors.*One package (16 oz.) frozen cut broccoli, thawed, can be used.