Salad with Egg Dressing Recipe

Salad with Egg Dressing Recipe
Salad with Egg Dressing Recipe photo by Taste of Home
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup 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 1 minute. 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 with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Salad with Egg Dressing in Quick Cooking March/April 2000, p35

Nutritional Facts

1 each: 102 calories, 3g fat (1g saturated fat), 56mg cholesterol, 82mg sodium, 16g carbohydrate (14g sugars, 2g fiber), 4g protein.

  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup 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
  1. In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 1 minute. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160°.
  2. 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 with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Salad with Egg Dressing in Quick Cooking March/April 2000, p35

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