STEP ONE: Prepare the Mayonnaise-- Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the 3/4-quart salad oil and 1 tablespoon boiling water while constantly whipping the mixture. STEP TWO: Preparing the Dressing-- Take one quart of the mayonnaise you have made, and stir in the 2 types of mustard, 1/2 to 1 cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of one lemon, poppy seed, and salt/pepper to taste. Stir until thoroughly blended. STEP THREE: Prepare the Salad-- Serve over a bed of torn spinach. SUGGESTED GARNISHES: Crumbled, cooked bacon Crumbled hard boiled eggs Sections of Mandarin oranges Bean sprouts Recipe By : Mark Monette of the Flagstaff House, Boulder, CO File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 487 (80%)|
|Amt Per Serving||% DV|
|Total Fat 54.1g||72 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 25.8g|
|Cholesterol 1048.9mg||323 %|
|Sodium 736.9mg||25 %|
|Potassium 235.2mg||6 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 14.2g|
|Protein 17.1g||24 %|
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Calories per serving: 610
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