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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.
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