Title: Irish Pub Salad
Categories: Beets
Yield: 1 Servings

1/2 c Regular or low-fat
-mayonnaise
2 tb Malt vinegar or white wine
-vinegar
2 ts Chopped fresh tarragon or
-3/4 teaspoon dried
1 ts Whole grain dijon mustard
2 ts Water; up to 3
4 c Torn boston or bibb lettuce
4 c Selected salad bar
-ingredients (such as;
-sliced pickled beets,
-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

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 sliced hard-boiled eggs.
Drizzle dressing over salad. Place cheese wedges at ends of platter and
serve.

2 Servings; Can be doubled Bon Appétit

Notes: Welcome to the Irish gal from Carrickfergus. Tangy Irish cheddar or
Cashel, an Irish blue cheese, is ideal for this typical main-course pub
salad; you can substitute English cheddar or French Roquefort. Thick slices
of buttered soda bread and some raisin tarts could round out the menu.
Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@aol.com on Jan
29, 1998