Iceberg Coleslaw-Boiled Dressing Recipe
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Ingredients : Iceberg Coleslaw-Boiled Dressing Recipe
1 head iceberg lettuce
1/2 cup cider vinegar
2 tbsp sugar
1 tbsp flour
1/2 tsp dry mustard
1/4 tsp salt
2 Eggs
2 tbsp heavy cream
Sliced tomatoes, optional
Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag
or plastic crisper.
Heat vinegar to boiling.
In separate bowl, combine sugar, flour, mustard and salt. Add eggs and
beat just until blended.
Stir in a little hot vinegar, then add mixture to remaining vinegar.
cook over low heat, stirring constantly until thickened, about 5 minutes.
Stir in cream; chill.
At serving time, cut head of lettuce lengthwise into halves; place
cut-sides down on board and slice crosswise with thin-blade knife. (1
head lettuce will yield about 4 cups shredded lettuce.)
Place in serving bowl and toss with dressing.
Serve with sliced tomatoes, is desired.
Possum Kingdom Lake Cookbook
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Per Serving (excluding unknown items): 74 Calories; 4g Fat (40.7% calories
from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 69mg
Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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