Salad with cooked mustard dressing
8 servings
Ingredients
| Quantity | 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 |
Directions
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.