BROCCOLI, MUSHROOM AND ORANGE SALAD

BROCCOLI, MUSHROOM AND ORANGE SALAD image

Yield 8 servings

Number Of Ingredients 16

SALAD
1/2 cup seedless golden raisins - softened/plumped in warm water 15 minutes
1/2 cup dried, unsweetened cranberries - softened/plumped in warm water 15 minutes
8 slices crisp-cooked bacon - drained on paper towels and coarsely chopped/crumbled
2 small-medium oranges - peeled, cut into segments over a sieve/bowl and drained (reserve juice for dressing)
4 cups broccoli florets - cut into bite-size pieces
2 cups thinly sliced, white mushrooms
1/2 of one medium red onion - thinly sliced and separated into rings
1/2 cup unblanched sliced almonds - toasted
DRESSING
1-1/2 tablespoons packed brown sugar
2 teaspoons dry mustard
1 tablespoon fine orange zest
2/3 - 3/4 cup mayonnaise
2 tablespoons reserved orange juice
sea salt and freshly ground pepper to taste

Steps:

SALAD Drain and pat dry the raisins and cranberries. Place in a large bowl that has a tight fitting lid. Add the bacon, oranges, broccoli, mushrooms, and onions. Toss gently to combine, cover and refrigerate 3-4 hours. Shake/invert bowl occasionally to redistribute any juices that collect. DRESSING In a small bowl, whisk brown sugar, mustard and orange zest until evenly mixed. Add mayonnaise, orange juice, salt and pepper, and whisk until well blended. Cover and refrigerate until ready to serve. Just prior to serving, drain any accumulated juices from the salad. Add the almonds and toss. Add just enough dressing to thoroughly moisten, tossing gently until well mixed. Transfer to a salad bowl, serve and ENJOY!