Spinach salad with honey mustard poppy seed dressing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Fresh spinach -- coarsely |
| Torn | ||
| 5 | Egg yolks | |
| 1 | tablespoon | Red wine vinegar |
| ¾ | quart | Salad oil |
| 1 | Lemon -- squeeze for juice | |
| 1 | tablespoon | Boiling water |
| ¼ | cup | Poppy seeds |
| ½ | cup | Dijon mustard |
| 1 | cup | Yellow mustard |
| ½ | cup | Honey |
| 1 | teaspoon | Fresh tarragon -- chopped |
| 1 | Lemon | |
| 1 | dash | Red wine vinegar |
| 1 | dash | Salt -- to taste |
| 1 | dash | Black pepper -- to taste |
Directions
STEP ONE: Prepare the Mayonnaise-- Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the ¾-quart salad oil and 1 tablespoon boiling water while constantly whipping the mixture.
STEP TWO: Preparing the Dressing-- Take one quart of the mayonnaise you have made, and stir in the 2 types of mustard, ½ to 1 cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of one lemon, poppy seed, and salt/pepper to taste. Stir until thoroughly blended.
STEP THREE: Prepare the Salad-- Serve over a bed of torn spinach.
SUGGESTED GARNISHES: Crumbled, cooked bacon Crumbled hard boiled eggs Sections of Mandarin oranges Bean sprouts Recipe By : Mark Monette of the Flagstaff House, Boulder, CO From: Marjorie Scofield Date: 10-08-95 (20:00) (160) Fido: Recipes