| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Salads, Cooking lig |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Sugar |
| 2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground red pepper |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg white |
| 1/3 |
c |
Cider vinegar |
| 1 |
tb |
Margarine |
| 4 |
c |
Torn fresh spinach |
| 3 |
c |
Torn curly endive |
| 1 |
c |
Trimmed watercress |
| 2 |
c |
Sliced red cabbage |
| 2 |
sl |
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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