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Bistro Salad Yield: 24 (1-1/2 cup) servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Light mayonnaise | 8 oz. | 1 cup | ||||
| Seasoned rice vinegar | 8 oz. | 1 cup | ||||
| Honey | 8 oz. | 3/4 cup | ||||
| Dijon-style mustard | 2 oz. | 1/4 cup | ||||
| Fresh lemon juice | - | 1-1/2 Tbsp. | ||||
| Worcestershire sauce | - | 2 tsp. | ||||
| Fresh spinach leaves, torn | 1 lb. 5 oz. | 1 gal. + 5 cups | ||||
| Hard-cooked eggs, peeled and sliced | 2 lb. 10 oz.* | 24 Large | ||||
| Salad shrimp, cooked | 1 lb. 8 oz. | 5 cups | ||||
| Black olives, chopped | 1 lb. 4 oz. | 1 qt. | ||||
| Sun-dried tomatoes | 8 oz. | 1 qt. |
- DIRECTIONS
- » In blender or mixing bowl, blend mayonnaise, rice vinegar, honey, mustard, lemon juice, and Worcestershire sauce. Cover and refrigerate, if needed, until serving.
- » In a large mixing bowl, layer spinach, eggs, shrimp, olives, and sun-dried tomatoes.
- » Pour dressing over salad; toss. Cover and refrigerate until serving.
- » Portion 1-1/2 cups salad for each serving. Serve immediately.
*If using peeled, hard-cooked egg product.