Broccoli Salad

This yummy broccoli salad is always a crowd pleaser, I think it is the only way to eat broccoli! Broccoli buds, dried 'berries and cheeries', crisp bacon, flavorful red onion and fresh mushrooms combine with a creamy, slightly sweet dressing to make a beautiful and delicious holiday salad.
Don't let the cooked dressing scare you. It comes together quickly just allow time for the dressing to cool. Busy cooks will love this recipe, all components can be prepared a day or two before needed, just mix prepared ingredients before serving.

Broccoli Salad

5 cups broccoli buds and trimmed stems
1 cup dried ‘cherries and berries’, chopped
6-8 slices of crisp chopped bacon
½ cup chopped red onion
1 cup chopped mushrooms
½ cup toasted pine nuts
Combine ingredients and stir gently. Add dressing 15 minutes before serving.

Dressing:
1 egg
½ cup sugar
½ teaspoon dry mustard
1 ½ teaspoon cornstarch
½ cup white vinegar
¼ cup water
¼ teaspoon salt
2 Tablespoons butter
½ cup mayonnaise
In a small bowl whisk together egg, sugar, dry mustard and cornstarch. Set aside. In a saucepan bring to boil vinegar, water and salt. Whisk egg mixture in slowly, stirring constantly. Continue to cook and stir for about 2 minutes or until thick. Remove from heat and add butter and mayo. Cover and chill.