Instructions:

Spinach Salad with Honey Mustard Dressing

A favorite of Buzz & Vicki!

8 cups fresh spinach coarsely torn or baby spinach
5 egg yolks
1 tablespoon red wine vinegar
3/4 quart salad oil
1 lemon squeeze for juice
1 tablespoon boiling water
1/4 cup poppy seeds
1/2 cup Dijon mustard
1 cup yellow mustard
1/2 cup honey
1 teaspoon fresh tarragon chopped
1 lemon
1 dash red wine vinegar
1 dash salt to taste
1 dash black pepper to taste

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.

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.

GARNISH WITH ANY OF THE BELOW:
Crumbled, cooked bacon
Crumbled hard boiled eggs
Sections of mandarin oranges
French fried onion bits
Toasted sunflower seeds
Toasted pumpkin seeds
Bean sprouts
Champagne grapes

Per serving: 896 Calories; 89g Fat (86% calories from fat); 6g Protein; 26g Carbohydrate; 133mg Cholesterol; 636mg Sodium