⅔ cup white wine vinegar ⅔ cup olive oil ½ cup light or regular mayonnaise ¼ cup hot mustard or stone-ground mustard ½ teaspoon salt ¼ teaspoon pepper
Layered Salad:
Prepare as directed above, except after removing some of the dressing to toss with potatoes, add an additional cup of mayonnaise to blender; blend until smooth. Transfer to bowl; cover and refrigerate. Layer spinach in bottom of a large straight-sided clear glass cylinder or jar (about 1 1/2 gallons). Top with a layer of potatoes, the onion, 2 cups of the vegetables, 1 to 2 pints of cherry tomatoes, and remaining 1 to 2 cups vegetables. Spoon on half of the dressing. Serve at once or cover and refrigerate overnight. Top with fennel fronds. Pass remaining dressing.Nutrition information per serving: 354 cal., 25 g fat, 11 mg chol., 569 my sodium, 30 g carb., 5 g fiber, 4 g protein.
Chopped Salad:
Prepare as directed above. Coarsely chop roasted potatoes, onion, and sliced vegetables. Toss with greens, tomatoes, and some of the dressing. Serve in individual cups with remaining dressing on the side.
