Total Calories: 21
1. In small saucepan, combine flour, sugar, salt and mustard mix well. Stir in milk and egg mix until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly.
2. Add vinegar and margarine stir until well blended. Cool 1 hour or until completely cooled. Store in tightly covered container in refrigerator.
TIP: For potato salad, warm dressing penetrates potatoes quicker.
Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 25 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 15 mg 5% * Sodium: 150 mg 6% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fat
See Cook's Note: Preparing Dressings
Cooked Fruit Dressing: Cool cooked dressing. Before adding to fruit, fold in 1 cup thawed whipped topping or 1/2 cup whipping cream, whipped and sweetened.
Sour Cream Cooked Dressing: Cool cooked dressing. Fold in 1/2 cup sour cream. Serve on meat, seafood or potato or other vegetable salads.
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