- 3 large eggs
- 1 teaspoon black pepper
- 1 tablespoon dry mustard
- 1/4 teaspoon salt
- 1 teaspoon prepared mustard
- 1/2 cup sugar
- 2 tablespoons all-purpose white flour
- 1/2 cup water
- 2/3 cup vinegar
- 1 teaspoon margarine
- 4 ounces rotini pasta, uncooked
- 1-1/4 cups onion
- 8 hard boiled eggs
- 1 cucumber
Place beaten eggs, 1/2 teaspoon black pepper, dry mustard, salt, prepared mustard, sugar and flour in a saucepan and mix well.
Add water, vinegar and margarine. Stir to mix well.
Cook over medium heat; bring to a boil and continue boiling until mixture thickens, stirring constantly.
Cool dressing before adding to rotini mixture.
Cook rotini according to directions on package, omitting the salt.
Drain and rinse with cold water.
Chop onion and eggs; dice cucumber.
In a large bowl, mix rotini, onion, eggs, cucumber and pepper.
Add homemade salad dressing and mix well.
Refrigerate several hours before serving.
Nutrients per serving
- Calories 238
- Protein 12 g
- Carbohydrates 30 g
- Fat 4 g
- Cholesterol 274 mg
- Sodium 191 mg
- Potassium 224 mg
- Phosphorus 162 mg
- Calcium 46 mg
- Fiber 1.5 g
Renal and renal diabetic food choices
Rotini is pasta shaped like little corkscrews.
4 ounces dry rotini yields 2-1/2 cups cooked.
To reduce cholesterol, omit 4 egg yolks from the hard boiled eggs.