Yield: 8 servings
|2 teaspoons||Dry mustard|
|⅛ teaspoon||Ground red pepper|
|1 large||Egg white|
|⅓ cup||Cider vinegar|
|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.