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.
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
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.