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Salad with Egg Dressing

By: Mary Bloom  
"Egg sparks the taste of this pleasantly sweet cooked dressing from Mary Bloom of Titusville, Pennsylvania. She serves it warm over greens tossed with bacon bits, tomato and more. 'Besides lettuce, it's also good over fresh spinach or cabbage,' she adds."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 98 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup vinegar
  • 8 cups mixed salad greens
  • 1 small onion, chopped
  • 4 bacon strips, cooked and crumbled
  • 1 medium tomato, cut into wedges
  • 1/2 cup sliced cucumber

Directions

  1. In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 1 minute. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160 degrees F.
  2. Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.

Footnotes

  • This recipe was tested with an 850-watt microwave.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2008 by dh 
the salad dressing is really good, definately going to use again MORE

 
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