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Cooked Salad Dressing




Source of Recipe


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Cooked Salad Dressing

Reminisce September/October 2005
Prep: 20 min. + chilling
Yield: 1-1/4 cups. - 10 servings

This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.—Doreen Martin, Kitimat, British Columbia

Ingredients:
• 1/4 cup sugar
• 1 teaspoon all-purpose flour
• 1 teaspoon ground mustard
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/3 cup white vinegar
• 2 tablespoons water
• 1 teaspoon butter
• 1/2 cup mayonnaise
• Torn mixed salad greens

Directions:
1. In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon.

2. Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

1 serving (2 tablespoons) equals 113 calories, 10 g fat (2 g saturated fat), 26 mg cholesterol, 101 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.