Salad with Cooked Mustard Dressing

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Salad with Cooked Mustard Dressing Ingredients

2 tb Sugar	1 tb Margarine
2 ts Dry mustard	4 c Torn fresh spinach
1/2 ts Salt	3 c Torn curly endive
1/8 ts Ground red pepper	1 c Trimmed watercress
1 lg Egg	2 c Sliced red cabbage
1 lg Egg white	2 sl French bread; cubed and
1/3 c Cider vinegar	1ounce each

Instructions for Salad with Cooked Mustard Dressing

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.

Main Ingredient: MustardCuisine: Uncategorized

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