MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Spring Salad
  Categories: Salads
       Yield: 4 servings
     1/2 lb Snow peas
       6 ea New red skinned potatoes
       1 c  Frozen sweet corn
       2 ea Tomatoes
       1 x  ----------dressing----------
       1 ts Dijon mustard
       1 ea Pepper
       1 tb Lemon juice
       1 ts Honey
       1 tb Finely chopped fresh parsley
     1/2 lb Mixed green and yellow beans
     1/2 lb Carrots
       1 c  Fresh or frozen peas
       4 ea Hard cooked eggs
       3 ea Large egg yolks
       1 ea Salt
   1 1/2 c  Saflower oil
       1 ea Shallots, finely chopped
       1 tb Finely chopped fresh mint
   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).