English Mustard Salad

Tootie Steward

Servings: 6

Ingredients

• 1 head of romaine lettuce, washed and chopped
• 1/3 cup of vinegar
• 3 red apples, washed, diced, and dipped in orange juice
• 1/3 cups of salted peanuts
• 1/3 cup golden raisins
• 2 entire eggs, well beaten
• 2 TBSP dry English mustard
• 1/3 cup sugar
• 1/2 TSP salt
• 1 cup evaporated milk, divided
• 3 hard-cooked eggs, peeled and sliced

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.
Note: Refrigerated mustard dressing will stay fresh for up to 10 days.