Peanut Butter Dressing

Made  times

"An easy dressing thrown together by my grandma. Makes a good topping to almost any type of salad!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and separate the yolk from the white.
  2. In a small bowl, crumble the egg yolk and whisk together with the peanut butter, jam and vinegar. Add enough warm water to achieve the desired consistency.



A good starting point. As it stood, it was too thick and just tasted like peanut butter. Next time I'll add a lot more of all the other ingredients, especially vinegar and water.

From around the web