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Ingredientes
- 1 head iceberg lettuce
- 1/2 c. cider vinegar
- 2 Tbsp. sugar
- 1 Tbsp. flour
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 2 x Large eggs
- 2 Tbsp. heavy cream Sliced tomatoes, optional
Direcciones
- Core, rinse and thoroughly drain lettuce; refrigeratein disposable plastic bag or possibly plastic crisper.
- Heat vinegar to boiling.
- In separate bowl, combine sugar, flour, mustard and salt. Add in Large eggs and beat just till blended.
- Stir in a little warm vinegar, then add in mix to remaining vinegar.
- cook over low heat, stirring constantly till thickened, about 5 min.
- 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 c. shredded lettuce.)
- Place in serving bowl and toss with dressing.
- Serve with sliced tomatoes, is desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 6 servings | |
| Calories 66 | |
| Calories from Fat 31 | 47% |
| Total Fat 3.51g | 4% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 128mg | 5% |
| Potassium 44mg | 1% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.44g | 3% |
| Protein 2.33g | 4% |
