1. Arrange salad ingredients in a serving bowl.
  2. Cover and refrigerate up to 2 hours before serving.
  3. Drizzle salad with half of the warm mustard dressing.
  4. Serve extra dressing on the side.
  5. FOR THE DRESSING: Place beaten eggs in heavy saucepan. Add dry mustard, sugar and salt. Mix well with a whisk.
  6. Slowly add 1/2 cup of evaporated milk and vinegar.
  7. Cook over medium heat, stirring frequently until mixture has thickened or just until it comes to a boil.
  8. Remove from heat; whisk in the remaining 1/2 cup of milk.
  9. Serve warm over salad. *Note: Refrigerated mustard dressing will stay fresh for up to 10 days