Versatile Salad Dressing Recipe

Versatile Salad Dressing Recipe photo by Taste of Home

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"This is absolutely my most-used dressing," relates Erlene Cornelius of Spring City, Tennessee. "It's so creamy, mild and versatile—it gives old-fashioned goodness to potato salad, coleslaw and even deviled eggs."

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Versatile Salad Dressing Recipe

Prep: 10 min. Cook: 5 min. + chilling

Yield: 60 Servings

10 5 15

Ingredients

2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mustard
3 eggs, lightly beaten
1 cup vinegar
1 cup water
Mayonnaise

Directions

In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with an equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers. Yield: 3-3/4 cups base.

Nutritional Facts 1 serving (1 tablespoon) equals 131 calories, 11 g fat (2 g saturated fat), 16 mg cholesterol, 118 mg sodium, 7 g carbohydrate, trace fiber, trace protein.

Originally published as Versatile Salad Dressing in Taste of Home April/May 1997, p53