Share |

Bistro Salad

A few simple, fresh ingredients make this salad a delight. Spinach, eggs, shrimp, olives and sun-dried tomatoes are dressed with a honey-mustard vinagrette and served nicely chilled.

At a glance
Main Ingredient
Eggs
Cuisine Type
American
Menu Part
Salad
Serves
24
Yield: 24

Ingredients

8 oz. light mayonnaise
8 oz. seasoned rice vinegar
8 oz. honey
2 oz. Dijon-style mustard
1 1/2 tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
1lb. 5 oz. fresh spinach leaves, torn
2 lb. 10 oz. hard-cooked eggs, peeled and sliced
1 lb. 8 oz. cooked salad shrimp
1 lb. 4 oz. chopped black olives
8 oz. sun-dried tomatoes

Methods/Steps

1. In blender, or mixing bowl, blend mayonnaise, rice vinegar, honey, mustard, lemon juice, and Worcestershire sauce. Cover and refrigerate, if needed, until serving.

2. In large mixing bowl, layer spinach, eggs, shrimp, olives, and sun-dried tomatoes.

3. Pour dressing over salad; toss. Cover and refrigerate until serving.

Related Terms:

Eggs, American, Salad

Advertisement

Advertisement

Comments

Login or register to post comments