Bistro Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
24 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup light mayonnaise 1 cup seasoned rice vinegar 3/4 cup honey
1/4 cup dijon-style mustard 1-1/2 Tbsp. lemon juice 2 tsp. worcestershire sauce
1 gal plus 5 cups fresh spinach leaves, torn 24 large hard cooked eggs, peeled and sliced 5 cups cooked salad shrimp
1 qt chopped black olives 1 qt sun-dried tomatoes


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.
4 Portion 1-1/2 cups salad for each serving. Serve immediately.

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