Salad-in-a-boat

---------- Recipe via Meal-Master (tm) v8.02

Title: SALAD-IN-A-BOAT
Categories: Salads, Vegetables
Yield: 6 servings

2/3 c Water
5 tb Butter or margarine
1/4 ts Salt
2/3 c All-purpose flour
3 ea Eggs
3/4 c Shredded Swiss cheese
1 1/2 c Small spinach leaves
8 ea Cherry tomatoes

--------------------EGG-VEGETABLE SALAD--------------------
1/2 c Mayonnaise
1 ts Dijon mustard
1/4 ts Ground cumin
1 c Raw cauliflower, sliced
1/4 lb Raw mushrooms, thinly sliced
1 c Frozen peas (thawed)
1 c Celery, thinly sliced
2 ea Green onions & tops, sliced
6 ea Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a
boil. When butter melts, remove pan from heat and add
flour all at once. Beat until well blended.
Return pan to medium heat and stir rapidly for 1
minute or until a ball forms in middle of pan and a
film forms on bottom of pan. Remove pan from heat and
beat in eggs, one at a time, until mixture is smooth
and glossy. Add cheese and beat until well mixed.
Spoon into a greased 9-inch round pan with removable
bottom or spring-release sides. Spread evenly over
bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or
until puffed and brown; turn off oven. With a wooden
pick, prick crust in 10 to 12 places; leave in closed
oven for about 10 minutes to dry. Remove pan from
oven and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all
ingredients except eggs together as listed. Coarsely
chop the 6 hard-cooked eggs; gently fold into
vegetable mixture.
Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach
and garnish with cherry tomatoes. Cut boat in thick
wedges. Per Serving (including salad): 18 grams
protein, 19 grams carbohydrate, 436 milligrams
cholesterol, 483 calories.

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