Recipe - Irish Pub Salad

One half cup Regular or lowfat
mayonnaise
2 tablespoon Malt vinegar or white wine
vinegar
2 teaspoon Chopped fresh tarragon or
Three fourths teaspoon dried
1 teaspoon Whole grain dijon mustard
2 teaspoon Water; up to 3
4 cup Torn boston or bibb lettuce
4 cup Selected salad bar
ingredients (such as;
cut or sliced up pickled beets,
cucumber, minced tomatoes,
chopped celery, shredded
cabbage and cut or sliced up onions)
2 Hardboiled eggs; peeled,
cut or sliced up
4 ounce Cheddar and/or blue cheese;
cut into wedges

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.

Arrange lettuce on platter as base of salad. Place salad bar ingredients
over lettuce in attractive pattern. Top with cut or sliced up hardboiled eggs.
Drizzle dressing over salad. Place cheese wedges at ends of platter and
serve.

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