This recipe was adopted after Mean Chef (IHHDRO) left the site. His original comments were, A very mustardy, robust dressing for salad greens. Can also be used as a marinade for fish. Recipe adapted from Mariel Hemingway. I first prepared it at the urging of Shelly, and wasn't sorry. My original review stated, This is a very mustardy dressing. I followed Shelly's suggestion of reducing the mustard and adding more to taste as I blended the dressing. I used a dijon dressing and black olives, as this is what I had on hand. I also cut back the recipe to yield only enough for a couple of salads. I knew that my hubby wouldn't be interested, and wanted to make only enough for me to use in a day or so. The flavors are bright and fresh and really add to simple tossed salads. I like the fact that I am gaining the nutrition of the spinach in this dressing. This has become one of my favorite dressings.