Recipe - Salad Varigata

2 tablespoon Sugar
2 teaspoon Dry mustard
One half teaspoon Salt
1/8 teaspoon Ground red pepper
1 lg Egg
1 lg Egg white
1/3 cup Cider vinegar
1 tablespoon Margarine
4 cup Torn fresh spinach
3 cup Torn curly endive
1 cup Trimmed watercress
2 cup Sliced red cabbage
2 sl French bread; cubed and
toasted
1ounce each

Combine the first 6 ingredients in a saucepan; beat at high speed of a
mixer 5 minutes. Add vinegar; beat at high speed until blended. Bring to a
boil over medium heat; cook 1 minute, stirring constantly. Remove from
heat. Add margarine, and beat at high speed 1 minute. Cool. Combine spinach
and next 3 ingredients in a bowl, and toss gently. Pour dressing over
spinach mixture; toss well. Top with croutons.

Yield: 8