Romaine Salad with Egg Mustard Dressing

Remember the Family Reunion Cookbook I’ve been wanting to dig into? Well, I finally did. Of course, my first recipe needed to be one of my Grandma’s.

As I’ve looked through the book, some of the recipes are definitely written by home cooks and were written prior to spell check..but that’s what makes it fun. Some of them make me laugh. For example, one of the “corrected” pages talks about stirring in the “pugging” (pudding). Haha! I’m sure many of my recipes have a few mistakes as well. I’m actually scared to post this in case I’ve made a mistake. 🙂

The same goes for Grandma’s Romaine Salad with Egg Mustard Dressing recipe. Her recipe call for ⅓ bacon drippings. I’m not sure if it’s ⅓ of a cup, ⅓ of what I get from cooking the bacon, or ⅓ of something else. I made up my own amount while trying to keep the fat down.

This is similar to a Bacon Dressing for a Spinach Salad but stronger vinegar flavor and a bit lighter. Both Andy and I loved it and agreed it should be made often.

I hope you enjoy Grandma’s recipe!

3 hard cooked eggs
1 ½ tsp dry mustard
1 bunch romaine (I used romaine and spinach)
4 slices bacon, crumbled
2 tsp. bacon drippings
3 Tbsp cider vinegar
2 Tbsp sugar
2 green onions, thinly sliced
1 C croutons (optional)

1. Separate hard cooked eggs into white and yolks.
2. Coarsely chop whites.
3. Mash yolks and mix with mustard, vinegar and sugar until smooth.
4. Combine bacon, onions, egg whites, and bacon drippings.
5. Toss all ingredients with romaine.
6. Top with croutons.


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