a quick dressing that my grandmother made. makes a tasty addition to practically any salad type!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 egg
- 2 tablespoons peanut butter
- ½ tablespoon any flavor fruit jam
- 1 teaspoon white vinegar
- 1 teaspoon warm water
Instructions
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and separate the yolk from the white.
- In a small bowl, crumble the egg yolk and whisk together with the peanut butter, jam and vinegar. Add enough warm water to achieve the desired consistency.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 111 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made this salad dressing last night and let it sit over night. I had it on a salad this morning and it was heavenly. It has such good flavor after sitting all night that I couldn’t think of anything better. Thank you for changing it so I can add photos. I want the world to see what I’ve accomplished and can do better.
I would make some changes if I were to make this again. The peanut butter is overwhelming, and you need to add more water as the recipe stands now. However, the fact that she added the perfect way to hard boil an egg, I gave this recipe an extra star. So, with that said, after reviewing I added some Siracha sauce & pepper. Next time I’ll add more vinegar, perhaps a flavored one.
A good starting point. As it stood, it was too thick and just tasted like peanut butter. Next time I’ll add a lot more of all the other ingredients, especially vinegar and water.