Recipe: Bellringer Salad with French Mustard Salad Dressing (blender)

BELLRINGER SALAD

FOR THE FRENCH MUSTARD SALAD DRESSING:
2 tbsp prepared mustard
1 egg* (pasteurized)
1/2 tbsp salt
2 drops hot sauce
3 tbsp cider vinegar
3 tbsp instant minced onion
1 cup salad oil
FOR THE SALAD:
1 clove garlic, halved
1 medium head romaine lettuce,, torn in small pieces
1 medium head iceberg lettuce,, torn in small pieces
1 medium zucchini,, sliced thin
1 (15 oz) can garbanzo beans, drained
3/4 cup ripe olives, drained, sliced lengthwise
1 (6 oz) jar marinate artichoke hearts, drained
1 (7 oz) can water-packed tuna, drained and flaked
2 medium tomatoes, cut in wedges
2 hard-boiled eggs, quartered
1 cup Monterey jack cheese, cubed
1 cup croutons

TO MAKE THE FRENCH MUSTARD SALAD DRESSING:
Combine all ingredients except oil in container of electric blender; process on high speed until well blended. Gradually add oil, and continue to blend. Dressing will thicken as oil is added. If not used immediately, beat well before serving. (Makes about 1 1/4 cups)

TO MAKE THE SALAD:
Rub a large salad bowl with garlic. Combine lettuce, vegetables, and tuna in bowl; toss lightly with 1 cup French Mustard Salad Dressing.

Arrange tomato wedges, hard-cooked eggs, and cheese cubes over the salad; spoon on remaining 1/4 cup dressing. Sprinkle with croutons.

Servings: 12
Adapted from source: Magazine Clipping

*COOKING WHOLE EGGS FOR USE IN RECIPES:
As a nutritious combination of egg whites and yolks, whole eggs should be fully cooked for assured safety in recipes that call for raw or lightly cooked eggs. The following method can be used with any number of eggs and works for a variety of recipes.

In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe. - Source: The American Egg Board (full article)