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

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