Recipes

Bombay Salad Dressing

Talk about a salad dressing that's the bomb. This tangy blend calls upon vinegar, red pepper and pickled beets to lend some filling flavors to your salad. Dress up your greens in deliciousness.
Print Recipe
Cuisine Continental
Servings 1 servings
Calories 1093.14 kcal

Ingredients
  

  • 2 egg yolks, from 2 hard-boiled eggs
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) powdered sugar
  • 1/4 teaspoon(s) paprika
  • 1/8 teaspoon(s) cayenne pepper
  • 1 dash(es) white pepper
  • 1 tablespoon(s) lemon juice
  • 2 tablespoon(s) vinegar
  • 1/2 cup(s) olive oil
  • 1 tablespoon(s) red peppers, finely chopped
  • 1 tablespoon(s) green peppers, finely chopped
  • 1/2 ounce(s) pickled beets, cubed
  • 1 teaspoon(s) parsley, finely chopped

Instructions
 

  • Force the yolks through a strainer.
  • In a canning jar, add the crushed yolks, salt, sugar, paprika, cayenne, white pepper, lemon juice, and olive oil.
  • Shake until mixed well.
  • Add remaining ingredients and shake again.
  • Refrigerate until chilled.

Nutrition

Calories: 1093.14kcalCarbohydrates: 7.06gProtein: 5.85gFat: 117.21gSaturated Fat: 18.18gCholesterol: 368.9mgSodium: 1797.19mgFiber: 0.77gSugar: 4.51g
Keyword Eggs, Lemon, Vegetables
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