Winter Salad with Mustard Dressing

2 tablespoons sugar
2 teaspoons dry mustard
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 large egg
1 large egg white
1/3 cup cider vinegar
1 tablespoon butter
4 cups fresh torn spinach
3 cups curly endive, torn in pieces
1 cup watercress, trimmed
2 cups thinly sliced red cabbage
Homemade Croutons-recipe follows

Combine the first 6 ingredients in a saucepan; beat at high speed of a mixer
for 5 minutes. Add vinegar; beat at high speed until blended. Bring to a
boil over medium heat; cook 1 minute, stirring constantly. Remove from heat.
Add butter, and beat at high speed 1 minute. Cool.
Combine spinach and next 3 ingredients in a bowl, and toss gently. Pour dressing
over spinach mixture; toss well. Top with homemade croutons.

Croutons:

9 slices French or Italian bread, cubed
4 tablespoons butter, melted
1 tablespoon Parmesan cheese, grated
1 tablespoon Italian seasoning
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp garlic powder

Drizzle melted butter over the bread cubes and stir to coat. Place on cookie
sheet. Combine the cheese, seasoning, herbs and garlic powder together and
sprinkle over bread cubes. Toast at 300 F until croutons are nicely toasted.
Watch very closely, stirring occasionally.

Jenn B in SEMO
Source: Old Fashioned Kitchen Newlsetter

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