Description
This isn’t your average broccoli salad. The Mushroom Broccoli Salad brings sweet, salty, and crunchy together like magic. Bacon, grapes, mandarins, cheddar, yes, it all works. Would you try this combo?
Ingredients
Units
Scale
Salad
- 4 cups broccoli, chopped
- 2 cups mushrooms, sliced
- 8 strips of bacon
- 1 red onion, sliced
- 1 cup cheddar cheese, cubed
- 1/2 cup pecans or slivered almonds
- 1 small can of mandarin oranges, drained
- 1 cup seedless black grapes, halved
Dressing
- 2 whole eggs + 1 extra yolk, beaten
- 1/2 cup sugar
- 1 1/2 tsp mayonnaise + 1/2 cup (separated)
- 1 tsp mustard powder
- 1/4 cup vinegar
- 1/4 cup water
- 1 1/2 tsp corn flour
Instructions
Salad
- Cut broccoli into bite-size pieces and steam until just tender.
- Sauté mushrooms and onions together until soft.
- Cook bacon until crispy, then chop it up.
- Cut grapes in half, cube the cheese, and open the mandarin can.
Dressing
- Whisk it all together in a pot and bring to a boil.
- Stir until it thickens.
- Let it cool a bit, then stir in another ½ cup of mayo.
Toss the warm dressing with the salad ingredients gently so everything’s coated, but not soggy.
Why You’ll Want to Make This:
- Tastes like a treat: Sweet, salty, cheesy, crunchy… it hits every craving.
- Fills you up: Thanks to bacon, eggs, cheese, and nuts, it’s way more than just lettuce.
- Easy to prep: Steam, chop, toss. Done.
- Crowd-pleaser: Great for parties, school lunches, or picky eaters.
- Healthy-ish: You’re still getting lots of veggies and fruit, but it doesn’t feel like a “healthy” meal.
One bite, and you’ll forget you’re eating broccoli.
Notes
Prepared, tried, and tested by Linda
