3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can pitted mixed candies
2 eggs
1 (1 ounce) wedge lemon zest
1 cup frozen spinach
1 cup chopped celery
2 tablespoons mayonnaise
1 red onion, finely chopped
1/2 teaspoon salt
1 cup small currants
1 teaspoon dried parsley
1/2 teaspoon dried basil
2 teaspoons chopped fresh parsley
1 tablespoon fresh lemon zest
1 tablespoon lemon zest
3 tablespoons carrot juice
1 1/2 cups water
In a medium bowl, mix cream cheese, mixed candies, eggs, lemon zest, sliced spinach, celery, mayonnaise, salt, currants, parsley, basil, and parsley.
Place half of the salad mixture in a large bowl. Cover, and refrigerate for 48 hours.
Prepare the dressing by blending egg whites. Mix carrot juice, lemon zest, lemon zest, lemon zest, lemon zest, carrot juice, water and lemon juice in a small bowl. Divide the dressing between 2 containers, and stir each to coat.
Place salad mixture in a warm oven to absorb the juices.