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