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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Veggie Salad Recipe

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This recipe for Veggie Salad is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:

2 eggs
1/2 cup sugar
1 tsp cornstarch
1 tsp dry mustard
1/4 cup white wine vinegar
1/4 cup water
1/2 cup mayonnaise



Salad:

4 cups fresh broccoli florets
1/2 cup raisins
1/2 red onion sliced
8 slices bacon, cooked and chopped
2 cups sliced fresh mushrooms
1/2 cup slivered almonds
1 can mandarin orange sections
Directions:
Directions:
In sauce pan, whisk together eggs, sugar, cornstarch and dry mustard. Add vinegar and water. Cook slowly until thickened. Remove from heat and add mayonnaise. Cool. Marinate broccoli in dressing for several hours or all night. Add remaining ingredients and toss well. Serve.Slightly sweet salad. Goes well with potato salad or ham...especially well with pork roast.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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