Yield: 1 servings
Measure | Ingredient |
---|---|
4 \N | Hard cooked egg yolks |
1 teaspoon | Sugar |
2 teaspoons | Dijon mustard |
½ cup | Olive Oil |
⅛ teaspoon | Rubbed Sage |
¼ teaspoon | Paprika |
\N \N | Salt & Pepper to taste |
4 cups | Grilled and diced boneless pork chops |
½ \N | Vidallia sweet onion; diced |
½ \N | Red bell pepper; diced |
1 cup | Chopped celery |
4 \N | Hard cooked egg whites; chopped |
1 \N | Tart apple; cubed 1/2 inch |
1 cup | Shredded cabbage |
DRESSING INGREDIENTS
SALAD INGREDIENTS
In a medium bowl, mash egg yolks finely with a fork. Add all other dressing ingredients and whisk together. In a large mixing bowl, combine all salad ingredients and toss. Pour dressing over and fold together until salad is coated with dressing. Chill approximately 2 hours before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.