Bistro Salad

Food Service Search Staff

INGREDIENTS:1 cup light mayonnaise
1 cup seasoned rice vinegar
3/4 cup honey
¼ cup Dijon-style mustard
1 ½ Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
1 lb., 5 oz. fresh spinach leaves, torn
24 large hard-cooked eggs, peeled and sliced
5 cups cooked salad shrimp
1 quart chopped black olives
1 qt. sun-dried tomatoesDIRECTIONS:In blender or mixing bowl, blend mayonnaise, rice vinegar, honey, mustard, lemon juice and Worcestershire sauce. Cover and refrigerate, if needed, until serving.

In large mixing bowl, layer spinach, eggs, shrimp, olives and sun-dried tomatoes.

Pour dressing over salad; toss. Cover and refrigerate until serving. Portion 1 ½ cups salad for each serving. Serve immediately.SERVINGS:24 1 ½ cup servingsPHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD