Try this Broccoli Salad (Washington) recipe, or contribute your own.
Suggest a better descriptionDressing: Whisk together egg and egg yolk, sugar, dry mustard and cornstarch. ln a saucepan bring vinegar to a boil. Whisk in egg mixture, cook for 1 minute or until thickened. Remove from heat, add butter, then add mayonnaise. Let dressing chill for 1 hour. Add dressing to broccoli, onions, mushrooms, raisins and bacon. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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Serving Size: 1 Serving (1199g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3435 | ||
Calories from Fat: 1025 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.9g | 152 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 32.3g | ||
Polyunsanturated Fat 45g | ||
Cholesterol 518.1mg | 159 % | |
Sodium 1943.5mg | 67 % | |
Potassium 2629.4mg | 69 % | |
Total Carbohydrate 622.6g | 183 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 609.4g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3435
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