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Old 06-05-2011, 08:02 PM posted to alt.food.diabetic
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Default Decadent Salad Dressing


I got this out of the newspaper and tried it yesterday on a spinach salad.
It's really good, but I left the sugar out for personal preference.

Decadent Salad Dressing

2 hard cooked eggs, mashed with a fork while still warm
1/2 tsp salt
1 1/2 tsp sugar
1 TBS coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 TBS Dijon mustard
5 TBS heavy cream
1/4 cup red wine vinegar

Instructions:

One at a time and in order, thoroughly blend all other ingredients into
mashed eggs. Do not substitute. When blended, whisk until very smooth. Makes
1 3/4 cups.




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Old 06-05-2011, 08:09 PM posted to alt.food.diabetic
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Default Decadent Salad Dressing

that sounds wonderful, thanks for posting, Lee
"Cheri" wrote in message
...

I got this out of the newspaper and tried it yesterday on a spinach salad.
It's really good, but I left the sugar out for personal preference.

Decadent Salad Dressing

2 hard cooked eggs, mashed with a fork while still warm
1/2 tsp salt
1 1/2 tsp sugar
1 TBS coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 TBS Dijon mustard
5 TBS heavy cream
1/4 cup red wine vinegar

Instructions:

One at a time and in order, thoroughly blend all other ingredients into
mashed eggs. Do not substitute. When blended, whisk until very smooth.
Makes 1 3/4 cups.





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Old 07-05-2011, 01:34 AM posted to alt.food.diabetic
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Default Decadent Salad Dressing

When you say whisk, do you mean with a hand whisker? I'm a bit confused
as to whether it is blended using a stick blender etc or not. I can't
see cooked eggs becoming smooth without a blender. Like you, I also
can't see that it would need sugar or even sweetener.

"Cheri" wrote in message
...

I got this out of the newspaper and tried it yesterday on a spinach
salad. It's really good, but I left the sugar out for personal
preference.

Decadent Salad Dressing

2 hard cooked eggs, mashed with a fork while still warm
1/2 tsp salt
1 1/2 tsp sugar
1 TBS coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 TBS Dijon mustard
5 TBS heavy cream
1/4 cup red wine vinegar

Instructions:

One at a time and in order, thoroughly blend all other ingredients
into mashed eggs. Do not substitute. When blended, whisk until very
smooth. Makes 1 3/4 cups.



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Old 07-05-2011, 02:15 AM posted to alt.food.diabetic
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Default Decadent Salad Dressing

"Ozgirl" wrote in message
...
When you say whisk, do you mean with a hand whisker? I'm a bit confused as
to whether it is blended using a stick blender etc or not. I can't see
cooked eggs becoming smooth without a blender. Like you, I also can't see
that it would need sugar or even sweetener.


The recipe says whisk, but I did use my stick blender. I don't like to whisk
if I don't have to since I have painful wrists at times.

Cheri

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Old 24-05-2011, 08:52 PM posted to alt.food.diabetic
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Default Decadent Salad Dressing


"Ozgirl" wrote in message
...
When you say whisk, do you mean with a hand whisker? I'm a bit confused as
to whether it is blended using a stick blender etc or not. I can't see
cooked eggs becoming smooth without a blender. Like you, I also can't see
that it would need sugar or even sweetener.


At Passover I make my own sort-of-mayonnaise - one raw egg yolk, one
hardboiled egg yolk, lemon juice, salt, olive oil, mash the first four
ingredients until smooth in a small glass bowl using a plastic fork, then
keep mashing while adding the olive oil v-e-r-y s-l-o-w-l-y. Zero
problem mashing the cooked yolk into the rest.

"Cheri" wrote in message
...

I got this out of the newspaper and tried it yesterday on a spinach
salad. It's really good, but I left the sugar out for personal
preference.

Decadent Salad Dressing

2 hard cooked eggs, mashed with a fork while still warm
1/2 tsp salt
1 1/2 tsp sugar
1 TBS coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 TBS Dijon mustard
5 TBS heavy cream
1/4 cup red wine vinegar

Instructions:

One at a time and in order, thoroughly blend all other ingredients into
mashed eggs. Do not substitute. When blended, whisk until very smooth.
Makes 1 3/4 cups.







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