Salad with cooked mustard dressing

Yield: 8 servings

Measure Ingredient
2 tablespoons Sugar
2 teaspoons Dry mustard
½ teaspoon Salt
⅛ teaspoon Ground red pepper
1 large Egg
1 large Egg white
⅓ cup Cider vinegar
1 tablespoon Margarine
4 cups Torn fresh spinach
3 cups Torn curly endive
1 cup Trimmed watercress
2 cups Sliced red cabbage
2 slices French bread; cubed and toasted 1-ounce each

Combine the first 6 ingredients in a saucepan; beat at high speed of a mixer 5 minutes. Add vinegar; beat at high speed until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Add margarine, and beat at high speed 1 minute. Cool. Combine spinach and next 3 ingredients in a bowl, and toss gently. Pour dressing over spinach mixture; toss well. Top with croutons.

Yield: 8 servings (serving size: 1 cup).

Calories 75 (30% from fat); protein 3.4g; fat 2.5g; carbohydrate 10.1g; cholesterol 27mg; sodium 260mg. Recipe by: Best of Cooking Light Holidays, 1997 Posted to EAT-LF Digest by aml@... on Jan 17, 1999, converted by MM_Buster v2.0l.

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