| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Hard cooked egg yolks |
| 1 |
ts |
Sugar |
| 2 |
ts |
Dijon mustard |
| 1/2 |
c |
Olive Oil |
| 1/8 |
ts |
Rubbed Sage |
| 1/4 |
ts |
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
DRESSING INGREDIENTS
SALAD INGREDIENTS
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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