1/2 cup
regular or low-fat mayonnaise
2 tblspn malt vinegar or white wine vinegar
2 tspn chopped fresh tarragon or 3/4 tspn dried 1 teaspoon whole grain Dijon
mustard
2 to 3 teaspoons water
4 cups torn
Boston or Bibb lettuce
4 cups selected salad bar ingredients (such as pickled beets, sliced cucumber,
diced tomatoes, chopped celery, shredded cabbage )
2 hard-boiled eggs, peeled, sliced
4 ounces cheddar, 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