Spring Salad
| Yield: | 4 Servings |
| Categories: | Salads |
| 1/2 | lb | Snow peas |
| 1/2 | lb | Mixed green and yellow beans |
| 6 | New red skinned potatoes | |
| 1/2 | lb | Carrots |
| 1 | c | Frozen sweet corn |
| 1 | c | Fresh or frozen peas |
| 2 | Tomatoes | |
| 4 | Hard cooked eggs | |
| dressing | ||
| 3 | Large egg yolks | |
| 1 | ts | Dijon mustard |
| 1 | Salt | |
| 1 | Pepper | |
| 1 1/2 | c | Saflower oil |
| 1 | tb | Lemon juice |
| 1 | Shallots, finely chopped | |
| 1 | ts | Honey |
| 1 | tb | Finely chopped fresh mint |
| 1 | tb | Finely chopped fresh parsley |
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