Spinach Salad with Honey Mustard Poppy Seed Dressing
- 8 c Fresh spinach -- coarsely
- Torn
- 5 Egg yolks
- 1 tb Red wine vinegar
- 3/4 qt Salad oil
- 1 Lemon -- squeeze for juice
- 1 tb Boiling water
- 1/4 c Poppy seeds
- 1/2 c Dijon mustard
- 1 c Yellow mustard
- 1/2 c Honey
- 1 ts Fresh tarragon -- chopped
- 1 Lemon
- 1 ds Red wine vinegar
- 1 ds Salt -- to taste
- 1 ds Black pepper -- to taste
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
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
