"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Veggie Salad Recipe

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This recipe for Veggie Salad, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katherine Sawatzky
Added: Sunday, June 28, 2009



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


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

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.

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