Salad With Cooked Mustard Dressing
| 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)
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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