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Name: Irish Pub Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts fresh tarragon Chopped; 4 c boston Torn, or bibb lettuce; 1/2 c Regular mayonnaise or low-fat; 2 ts Water up to 3; 4 oz Cheddar and/or blue cheese; 2 tb Malt vinegar or white wine; 1 ts Whole grain dijon mustard; 4 c salad; 2 Eggs Hard-boiled and peeled

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INGREDIENTS

2 ts fresh tarragon ; Chopped
4 c boston ; Torn, or bibb lettuce
1/2 c Regular mayonnaise ; or low-fat
2 ts Water ; up to 3
4 oz Cheddar ; and/or blue cheese
2 tb Malt vinegar ; or white wine
1 ts Whole grain dijon mustard
4 c salad
2 Eggs ; Hard-boiled and peeled

Servings

INSTRUCTIONS

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 Bon App?tit Notes: Welcome to the Irish gal from Carrickfergus. Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu. Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@aol.com on Jan 29, 1998

NOTES

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Irish Pub Salad

2 ts fresh tarragon Chopped
4 c boston Torn, or bibb lettuce
1/2 c Regular mayonnaise or low-fat
2 ts Water up to 3
4 oz Cheddar and/or blue cheese
2 tb Malt vinegar or white wine
1 ts Whole grain dijon mustard
4 c salad
2 Eggs Hard-boiled and peeled

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 Bon App?tit    Notes: Welcome to the Irish gal from Carrickfergus. Tangy Irish cheddar or  Cashel, an Irish blue cheese, is ideal for this typical main-course pub  salad; you can substitute English cheddar or French Roquefort. Thick slices  of buttered soda bread and some raisin tarts could round out the menu.  Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@aol.com on Jan  29, 1998

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Nutrition

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Serving Size: 1 Serving (911g)
Recipe Makes: 1

Calories: 1662
Calories from Fat: 1141 (69%)

Amt Per Serving		% DV

	Total Fat 126.8g	169 %
	Saturated Fat 45.2g	226 %
	Monounsaturated Fat 40.3g
	Polyunsanturated Fat 29.2g
Cholesterol 2264.6mg		697 %
Sodium 2282.3mg		79 %
Potassium 1129.1mg		30 %
Total Carbohydrate 38.3g		11 %
	Dietary Fiber 2g	8 %
	Sugars, other 36.3g
Protein 94.4g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1662

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