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INGREDIENTS:1 cup light mayonnaise
1 cup seasoned rice vinegar
3/4 cup honey
¼ cup Dijon-style mustard
1 ½ Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
1 gallon plus 5 cups fresh spinach leaves, torn
24 large hard-cooked eggs, peeled and sliced (2 lbs., 10 oz. if using peeled-hard-cooked egg product)
5 cups cooked salad shrimp
1 qt. chopped black olives
1 qt. sundried tomatoesDIRECTIONS:In blender or mixing bowl, blend mayonnaise, rice vinegar, honey, mustard, lemon juice and Worcestershire sauce. Cover and refrigerate, if needed, until serving.

In large mixing bowl, layer spinach, eggs, shrimp, olives and sundried tomatoes. Pour dressing over salad; toss. Cover and refrigerate until serving.SERVINGS:1 ½ cups salad per servingFrom:Wolfgang Hanau, Unicorn Village Restaurant, Aventura, Fla.PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD