CUSTARD DRESSING:

1 egg plus 1 egg yolk, lightly beaten
1/2 c. sugar
1 1/2 tsp. cornstarch
1 tsp. dry mustard
1/4 c. vinegar
1/4 c. water
3 tbsp. butter, softened
1/2 c. mayonnaise

REMAINING INGREDIENTS:

4 c. fresh broccoli flowerets, 1 inch cuts
1/2 c. golden raisins
6 slices bacon, cooked and crumbled
2 c. sliced fresh mushrooms
1/2 c. slivered almonds, toasted
1 (11 oz.) can mandarin oranges, drained
1/2 med. red onion, sliced in 1/8 inch thick rings

In top of double boiler, whisk together egg, egg yolk, sugar, cornstarch and mustard. Combine vinegar and water slowly whisk into egg mixture. Place over hot water and cook, stirring constantly, until mixture thickens. Remove from heat; stir in butter and mayonnaise. Chill. Toss dressing with remaining ingredients in serving bowl. Serve, store chilled. Yield: 10-12 servings.