Bistro Salad

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 lb., 5 oz. fresh spinach leaves, torn
24 large hard-cooked eggs, peeled and sliced
5 cups cooked salad shrimp
1 quart chopped black olives
1 qt. sun-dried tomatoesDIRECTIONS:In blender or

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