---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Spring Salad
  Categories: Salads
       Yield: 4 servings
  
 	1/2 lb Snow peas			 1/2 lb Mixed green and yellow
    beans
       6 ea New red skinned potatoes          1/2 lb Carrots
       1 c  Frozen sweet corn                   1 c  Fresh or frozen peas
       2 ea Tomatoes                            4 ea Hard cooked eggs
       1 x  ----------dressing----------        3 ea Large egg yolks
       1 ts Dijon mustard                       1 ea Salt
       1 ea Pepper                          1 1/2 c  Saflower oil
       1 tb Lemon juice                         1 ea Shallots, finely chopped
       1 ts Honey                               1 tb Finely chopped fresh mint
       1 tb Finely chopped fresh parsley   
  
   Top and tail beans.  Cook in lightly salted boiling water for 3 to 5
   minutes or until tender crisp.  Drain and refresh under cold running water.
   Add potatoes to boiling salted water, Cook gently for 15 minutes or until
   tender.  Drain. Place peeled corrots in a saucepan with enough cold water
   to cover.  Salt lightly, bring to a boil, then reduce heat and simmer until
   tender. Drain. Add corn and peas to small amounts of lightly salted boiling
   water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea
   towel to drain while preparing dressing. Peel and seed tomatoes and cut
   into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt
   and freshly ground pepper. When mixture begins to thicken, add 2
   tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon
   lemon juice.
    Add remaining oil in a slow, steady stream.  As mayonnaise thickens, thin
   by adding up to 2 tablespoons of lemon juice. Stop adding oil when
   mayonnaise is desired thickness)  Stir in shallots, honey, mint add
   parsley.  Adjust seasoning. Arrange vegetables on one large plater or
   individual plates, and garnish with egg wedges.  Thin mayonnaise with
   boiling water and lightly coat salad.  (Any leftover mayonnaise can be
   refridgerated for up to 1 week).
  
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