St. Patrick's Pub Salad

[Guest guest]

St. Patrick's Pub Salad

 

~~~Dressing~~~

1/2 cup regular or low fat mayonnaise

    2 TB apple cider vinegar or white wine vinegar

    2 tsp. chopped fresh tarragon or 3/4 tsp. dried

    1 tsp. grain Dijon mustard

    2 to 3 tsp. water

Salt and ground black pepper, to taste

 

Combine mayonnaise, vinegar, tarragon and Dijon mustard in small

 bowl and whisk to blend. Whisk in enough water by teaspoonfuls to

 make dressing thin enough to pour. Season dressing to taste with

 salt and pepper.

 

~~~Salad~~~

    4 cups torn Boston or Bibb lettuce

    4 cups selected salad bar ingredients (such as pickled beets,

      sliced cucumber, diced tomatoes, chopped celery, shredded

      cabbage and sliced onions)

    2 hard boiled eggs, peeled, sliced

    4 oz. Cheddar and/or blue cheese, cut into wedges

 

Arrange lettuce on platter as base of salad. Place salad bar

 ingredients over lettuce in attractive pattern.

 

Top with sliced  hard boiled eggs. Drizzle dressing over salad.

 

Place cheese wedges  at ends of platter and serve.