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Ingredients Jump to Instructions ↓

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  11. Vinaigrette Dressing:

  12. 1 cup olive oil

  13. 3 tablespoons red wine vinegar

  14. 1/4 cup lemon juice

  15. 2 egg yolks

  16. 2 teaspoons poppy seeds

  17. 2 teaspoons ground thyme

  18. 2 teaspoons powdered sugar

  19. 1 teaspoon ground marjoram

  20. 1 teaspoon whole tarragon

  21. 1 teaspoon salt

  22. Dash cayenne pepper

  23. Dash white pepper Salad:

  24. 1/2 pound spinach, fresh, washed

  25. 1/2 head green leaf lettuce, washed

  26. 1/2 head iceberg lettuce, washed, torn into bite size pieces

  27. 1/4 head leaf lettuce, red or green, washed

  28. 1 large egg, hard-cooked, chopped

  29. 1 tomato, sliced and cut into cubes

  30. 1 red bell pepper, julienned

  31. 2 ounces alfalfa sprouts, washed

  32. 5 ounces Enoki mushrooms, cut 1 inch from top, or fresh mushrooms, cleaned and sliced

  33. 2 ounces Wisconsin Gorgonzola cheese, crumbled, or any Wisconsin Blue cheese

  34. 1 1/2 ounces Wisconsin Baby Swiss cheese

  35. 1 1/2 ounces Wisconsin Medium Cheddar cheese

Instructions Jump to Ingredients ↑

  1. For Dressing: Combine all ingredients and mix well.

  2. For Salad: Remove coarse stems from spinach. Tear spinach and leaf lettuce into bite size pieces; marinate overnight in dressing.

  3. Combine marinated greens with iceberg lettuce. Place one leaf as a base on plate. Top with marinated greens. Top salad greens with nicely arranged eggs, tomatoes, peppers, alfalfa sprouts, and mushrooms.

  4. Carefully arrange crumbled Gorgonzola cheese and attractively cut Baby Swiss and Cheddar cheeses on each plate.

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