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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|Serving Size: 1 Serving (911g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 1662
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