Fresh Broccoli/Mandarin Salad

• 1/2 cups sugar
• 1-1/2 teaspoons cornstarch
• 1 teaspoon ground mustard
• 1/4 cup white vinegar
• 1/4 cup water
• 1 large egg plus 1 large egg yolk, lightly beaten
• 1/2 cup mayonnaise
• 3 tablespoons butter, softened
• 4 cups fresh broccoli florets, 1-inch cuts
• 2 cups sliced fresh mushrooms
• 1/2 medium red onion, sliced in 1/8-inch-thick rings
• 1 can (11 ounces) mandarin oranges, drained
• 6 slices bacon, cooked and crumbled
• 1/2 cup slivered almonds, toasted
• 1/2 cup golden raisins

1. 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.
2. 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.
3. 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.

sugar, cornstarch, ground mustard, white vinegar, water, egg, mayonnaise, butter, fresh broccoli, mushrooms, red onion, mandarin oranges, bacon, slivered almonds, golden raisins

Taken from www.tasteofhome.com/recipes/fresh-broccoli-mandarin-salad/ (may not work)