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.
Submitted by: wvhomecanner on August 11, 2010