Spinach Salad With Honey Mustard Poppy Seed Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | American | American | 8 | Servings |
INGREDIENTS
| 8 | c | Fresh spinach, coarsely |
| Torn | ||
| 5 | Egg yolks | |
| 1 | T | Red wine vinegar |
| 3/4 | qt | Salad oil |
| 1 | Lemon, squeeze for juice | |
| 1 | T | Boiling water |
| 1/4 | c | Poppy seeds |
| 1/2 | c | Dijon mustard |
| 1 | c | Yellow mustard |
| 1/2 | c | Honey |
| 1 | t | Fresh tarragon, chopped |
| 1 | Lemon | |
| 1 | ds | Red wine vinegar |
| 1 | ds | Salt, to taste |
| 1 | ds | Black pepper, to taste |
INSTRUCTIONS
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 3/4-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, 1/2 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 867
Calories From Fat: 771
Total Fat: 87.4g
Cholesterol: 112.6mg
Sodium: 584.2mg
Potassium: 115.5mg
Carbohydrates: 21.7g
Fiber: 1.9g
Sugar: 18g
Protein: 4.2g