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Name: Salad with Cooked Mustard Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Margarine; 1 lg Egg white; 2 c Sliced red cabbage; 1/2 ts Salt; 2 ts Dry mustard; 4 c Torn fresh spinach; 3 c Torn curly endive; 1 c Trimmed watercress; 1/8 ts Ground red pepper; 2 tb Sugar; 1/3 c Cider vinegar; 1 lg Egg; 2 sl French bread; cubed and

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INGREDIENTS

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

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.

NOTES

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Salad with Cooked Mustard Dressing

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

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

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Serving Size: 1 Serving (48g)
Recipe Makes: 8 servings

Calories: 86
Calories from Fat: 36 (42%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.1g
Cholesterol 26.4mg		8 %
Sodium 62.6mg		2 %
Potassium 132.6mg		3 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 10.2g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 86

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