1 cup mayonnaise
1 cup mayonnaise vinegar
1 cup white sugar
1 teaspoon prepared Dijon-style mustard
1 cup English muffins with butter, sliced
1 cup baby carrots, quartered
1 cup seared wild mushrooms
1 cup diced celery
1 cup diced onion
1 cup sliced green bell pepper
1 cup chopped fresh mushrooms
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1 tablespoon dried thyme leaves
In a medium bowl, mix mayonnaise, vinegar, sugar, and mustard. Mix in the eggs and carrots. Sprinkle with mushrooms and bell pepper.
In a small bowl, stir together the celery, onion and green pepper. Pour into the warm mixture.
Sprinkle with basil. Add to the mixture, and sprinkle with garlic powder, oregano, thyme, and parsley.
Cover the pan in foil. Sprinkle with marinade. Cover the pan with aluminum foil until the aluminum foil is completely set. Chill for at least 1 hour before serving.
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