My mother made this salad when I was a grade-schooler in the 60’s. About 15 or so years ago I asked her for the recipe because I was craving this “memory” – she didn’t remember what I was talking about!
Guess my memory “buds” are very sharp – after a few attempts, I recreated this exactly as I remembered.
This is a great salad anytime, but especially in the winter when iceberg lettuce can be too bitter for a lightly dressed salad.
We don’t eat this every week, since it is not exactly lo-cal/lo-fat… but it is a favorite, especially with grilled or baked chicken or grilled boneless pork chops.
Servings: 4 to 6
1 cup mayonnaise (lo-fat or reduced fat will NOT work)
¼ cup skim milk
1 ½ tsp. prepared yellow mustard
1 tsp. sugar OR ½ – 1 packet artificial sweetener
1tsp. dehydrated minced onion
½ tsp. garlic, finely minced
¼ tsp. garlic powder
1/8 tsp. white pepper
1 large head iceberg lettuce
1 small sweet onion, sliced thinly
4 large hard-boiled eggs, peeled
Mix all dressing ingredients in a jar with a tight-fitting lid. Shake well, then refrigerate until well-chilled, shaking jar occasionally to blend ingredients well.
Tear lettuce into bite-sized pieces. Add onion. Cut hard boiled eggs onto the salad, but crumble at least two of the yolks into your jar of dressing.
Shake dressing vigorously after addition of yolks, pour over salad. Stir salad well several times to coat lettuce well.
Note: If dressing seems a little too thick after addition of egg yolks, may thin with a very small amount of milk – don’t overdo though, this is meant to be a thick dressing.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.