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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 79
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 99mg
Sodium 251mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 2g
Protein 3g
Vitamin A  4%Vitamin C  0%
Calcium  2%Iron  2%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boiled Salad Dressing

Recipe Tags: Salad Recipes

Date Added: July 17, 2009


2 Tablespoons Butter (opt.)
1 Cup Vinegar or lemon juice
1/2 Teaspoon Salt pickling
1/4 Teaspoon Pepper cracked
2 Teaspoons Sugar depending on taste
2 Eggs Well beaten
1 Teaspoon Dry Mustard or 1 tablespoon Dijon mustard
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1. In the top of a double boiler put the butter, eggs, sugar, mustard, salt and pepper.

2. Cook over very hot water until they begin to thicken.

3. Stir in the vinegar and continue cooking 3 minutes.

4. Remove from heat; beat occasionally while cooling.

5. Keep in a coo l dark place. This dressing will remain good for several weeks.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Sulfites, Natural Sweeteners, Mustard, Vinegar allergies.
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