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

Qty Ingredient
3 hard-cooked eggs, peeled and sliced
1 cupsevaporated milk, divided
1/2 teaspoonssalt
1/2 cupssugar
2 tablespoonsdry English mustard
2 eggs, well beaten
1/3 cupsgolden raisins
1/3 cupssalted peanuts
3 red apples, washed, diced, and dipped in orange juice
1 headromaine lettuce, washed and chopped
1/3 cupsvinegar
Photo coming soon!

Directions:

  1. Arrange salad ingredients in a serving bowl.
  2. Cover and refrigerate up to 2 hours before serving.
  3. Drizzle salad with half of the warm mustard dressing.
  4. Serve extra dressing on the side.

FOR THE DRESSING:

  1. Place beaten eggs in heavy saucepan. Add dry mustard, sugar and salt. Mix well with a whisk.
  2. Slowly add 1/2 cup of evaporated milk and vinegar.
  3. Cook over medium heat, stirring frequently until mixture has thickened or just until it comes to a boil.
  4. Remove from heat; whisk in the remaining 1/2 cup of milk.
  5. Serve warm over salad.
  6. Note: Refrigerated mustard dressing will stay fresh for up to 10 days.