| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Shelf life, Shelf1 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Hard cooked egg yolks |
| 1 |
t |
Sugar |
| 2 |
t |
Dijon mustard |
| 1/2 |
c |
Olive Oil |
| 1/8 |
t |
Rubbed Sage |
| 1/4 |
t |
Paprika |
|
|
Salt & Pepper to taste |
| 4 |
c |
Grilled and diced boneless |
|
|
pork chops |
| 1/2 |
|
Vidallia sweet onion, diced |
| 1/2 |
|
Red bell pepper, diced |
| 1 |
c |
Chopped celery |
| 4 |
|
Hard cooked egg whites |
|
|
chopped |
| 1 |
|
Tart apple, cubed 1/2 inch |
| 1 |
c |
Shredded cabbage |
INSTRUCTIONS
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.
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