Prepare whipped cream dressing. Gently toss dressing and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 12 hours to blend flavors but no longer than 24 hours. Cover and refrigerate any remaining salad.
Whipped cream dressing
Heat all ingredients except whipping cream just to boiling in 1 quart saucepan over medium heat; stirring constantly; cool. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold in egg mixture.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 144 (60%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 295.2mg||91 %|
|Sodium 107.3mg||4 %|
|Potassium 206mg||5 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.2g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 242
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