2 servings, can be doubled 1/2 cup regular or low-fat mayonnaise 2 tablespoons malt vinegar or white wine vinegar 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried 1 teaspoon whole grain Dijon mustard 2 to 3 teaspoons water 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. 4 cups torn Boston or bibb lettuce 4 cups selected salad bar ingredients (such as pickled beets, sliced cucumbers, diced tomatoes, chopped celery, shredded cabbage and sliced onions) 2 hard-boiled eggs, peeled, sliced 4 ounces cheddar and/or blue cheese, cut into wedges 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.

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