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Salad with Egg Dressing Recipe

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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.

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Salad with Egg Dressing Recipe

Prep/Total Time: 15 min.

Yield: 6-8 Servings

15 15

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. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 102 calories, 3 g fat (1 g saturated fat), 56 mg cholesterol, 82 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Salad with Egg Dressing in Quick Cooking March/April 2000, p35

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