English Mustard Salad

Servings: 6



  • 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.


  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.



329 calories, 13g fat, 4g saturated fat, 189mg cholesterol, 376mg sodium, 46g carbohydrate, 5g fiber, 12g protein