Spinach Salad with Honey Mustard DressingPosted by Darlene at recipegoldmine.com 2/4/2002 2:45 pm A favorite of Buzz & Vicki! 8 cups fresh spinach coarsely torn or baby spinach 5 egg yolks 1 tablespoon red wine vinegar 3/4 quart salad oil 1 lemon squeeze for juice 1 tablespoon boiling water 1/4 cup poppy seeds 1/2 cup Dijon mustard 1 cup yellow mustard 1/2 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 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. 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. GARNISH WITH ANY OF THE BELOW: Crumbled, cooked bacon Crumbled hard boiled eggs Sections of mandarin oranges French fried onion bits Toasted sunflower seeds Toasted pumpkin seeds Bean sprouts Champagne grapes Per serving: 896 Calories; 89g Fat (86% calories from fat); 6g Protein; 26g Carbohydrate; 133mg Cholesterol; 636mg Sodium |