Versatile Salad Dressing Recipe

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Versatile Salad Dressing
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  1. In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with an equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers. Yield: 3-3/4 cups base.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 21.28 Kcal (89 kJ)
Calories from fat 2 Kcal
% Daily Value*
Total Fat 0.22g 0%
Cholesterol 8.18mg 3%
Sodium 42.59mg 2%
Potassium 3.26mg 0%
Total Carbs 4.42g 1%
Sugars 3.92g 16%
Dietary Fiber 0g 0%
Protein 0.32g 1%
Calcium 2mg 0%
Amount Per 100 g
Calories 141.89 Kcal (594 kJ)
Calories from fat 13.3 Kcal
% Daily Value*
Total Fat 1.48g 0%
Cholesterol 54.57mg 3%
Sodium 283.99mg 2%
Potassium 21.74mg 0%
Total Carbs 29.5g 1%
Sugars 26.14g 16%
Dietary Fiber 0.01g 0%
Protein 2.14g 1%
Iron 0.3mg 0%
Calcium 13mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.4
  • 1

Good Points

  • low fat,
  • saturated fat free

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