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CATEGORY CUISINE TAG YIELD
Eggs French Cooking lig, Salads 8 Servings

INGREDIENTS

2 T Sugar
2 t Dry mustard
1/2 t Salt
1/8 t Ground red pepper
1 Egg
1 Egg white
1/3 c Cider vinegar
1 T Margarine
4 c Torn fresh spinach
3 c Torn curly endive
1 c Trimmed watercress
2 c Sliced red cabbage
2 French bread, cubed and
toasted
1-ounce each

INSTRUCTIONS

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@skypoint.com on Jan 17, 1999,  converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 193
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 23.3mg
Sodium: 541.2mg
Potassium: 106.4mg
Carbohydrates: 33.2g
Fiber: 1.5g
Sugar: 5g
Protein: 7.6g


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