St. Patrick's Pub Salad

    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

    4 cups torn Boston or Bibb lettuce
    4 cups selected salad bar ingredients (such as pickled beets,
      sliced cucumber, 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

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.

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.