Egg sparks the taste of this pleasantly sweet cooked dressing from Mary Bloom of Titusville, Pennsylvania. She serves it warm over greens tossed with bacon bits, tomato and more. "Besides lettuce, it's also good over fresh spinach or cabbage," she adds.
Salad with Egg Dressing
Microwave-1,100 watt
Salad with Egg Dressing
Prep Time
15 min
Yield
8 servings
Ingredients
- 2 eggs, beaten
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup white vinegar
- 8 cups mixed salad greens
- 1 small onion, chopped
- 4 bacon strips, cooked and crumbled
- 1 medium tomato, cut into wedges
- 1/2 cup sliced cucumber
Directions
- In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 45 seconds. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160°.
- Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.
Nutrition Facts
1 serving: 102 calories, 3g fat (1g saturated fat), 56mg cholesterol, 82mg sodium, 16g carbohydrate (14g sugars, 2g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews
