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Yield:
6 Servings
Ingredients:
Instructions:
Instructions: Spin or towel-dry greens & tear into bite-sized pieces. Reserve 1/3 greens; arrange remainder on 6 chilled salad plates. Slice papayas in half. Remove seeds & peels. Place 1 half on each salad plate. Arrange reserved greens over papayas. Sprinkle celery over. Drizzle each serving with Mustard Dressing. MUSTARD DRESSING: Combine mustard and egg yolks in mixng bowl.
Mix in olive oil & lemon juice, blending well. KINGS WHARF MARRIOTTS LINCOLNSHIRE RESORT, LINCOLNSHIRE WINE:CHARDONNAY 78 Email this Recipe:
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