Vicki's Pub Salad

by Vicki Brunsvold, Tastemaker in Residence

This is a perfect St. Patrick's Day Salad!

Serves 2-4 -  Easily doubled

Ingredients

Salad:
4 cups torn Boston or Bibb lettuce
4 cups selected salad bar ingredients - such as:
    diced pickled beets
    sliced cucumber
    diced tomatoes
    chopped celery
    sliced green onions
    shredded cabbage
    diced hard-boiled eggs
4 oz blue cheese or cheddar wedges

Dressing:
1/2 cup mayonnaise
2 Tbsp white wine vinegar
2 tsp chopped fresh tarragon
1 tsp whole grain Dijon mustard
2-3 tsp water
salt and pepper to taste

Instructions

Dressing:

1. Whisk mayo, vinegar, tarragon, and mustard in small bowl until well blended.

2. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour.

3. Season with salt and pepper.

Salad:

1. Arrange lettuce on a platter as the salad base. Attractively arrange salad bar ingredients over lettuce.

2. Drizzle dressing over salad.