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English Mustard Salad

English Mustard Salad

English Mustard Salad

Submitted by: Christian Hines

Serving Size: 6

Nutritional Information: 329 calories, 13g fat, 4g saturated fat, 189mg cholesterol, 376mg sodium, 46g carbohydrate, 5g fiber, 12g protein

Ingredients
Quantity
hard-cooked eggs, peeled and sliced
3
romaine lettuce, washed and chopped
1 head
red apples, washed, diced, and dipped in orange juice
3
salted peanuts
1/3 cups
golden raisins
1/3 cups
eggs, well beaten
2
dry English mustard
2 tablespoons
sugar
1/2 cups
salt
1/2 teaspoons
evaporated milk, divided
1 cups
vinegar
1/3 cups

Directions

Arrange salad ingredients in a serving bowl. Cover and refrigerate up to 2 hours before serving. Drizzle salad with half of the warm mustard dressing. Serve extra dressing on the side. FOR THE DRESSING: Place beaten eggs in heavy saucepan. Add dry mustard, sugar and salt. Mix well with a whisk. Slowly add 1/2 cup of evaporated milk and vinegar. Cook over medium heat, stirring frequently until mixture has thickened or just until it comes to a boil. Remove from heat; whisk in the remaining 1/2 cup of milk. Serve warm over salad. Note: Refrigerated mustard dressing will stay fresh for up to 10 days.

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