When friends get together it is a time to share good conversation, swap stories and sometimes even recipes. My friend Lani makes a broccoli salad "to die for". I have had several versions of the same, but this is by far the best version I have had to date.
Photo is taken from Mission Hill Winery overlooking Lake Okanagan in British Columbia.
**Lani's Broccoli Mandarin Salad**
4 cups broccoli florets
1/2 cup raisins
8 slices bacon, cooked and chopped
2 cups sliced fresh mushrooms
10 can mandarin oranges slices (drained)
1/2 red onion (sliced into 1/2-inch rings)
1/2 cup slivered almonds (optional)
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
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To make dressing: In saucepan whisk together eggs, sugar, cornstarch and dry mustard. Add vinegar and water and cook slowly until thickened. Remove from heat and stir in mayonnaise. Cool.
To Make Salad: Marinate broccoli in dressing for several hours. Add rest of stuff and toss to coat.
Serve
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**Uncle Peter's Broccoli Salad**
2 bunches broccoli, tops only (about 4 cups)
1/2 cup raisins
1/2 cup shelled raw sunflower seeds
4 strips bacon, cooked crisp, crumbled
1 cup mayonnaise
3 T sugar
2 T or more lemon juice
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Break broccoli into bite-size pieces. Combine broccoli, raisins, sunflower seeds and bacon; toss.
In separate small bowl, mix mayonnaise, sugar and lemon juice; pour over broccoli mixture.
Cover, chill at least 15 minutes. Overnight is best.
