YIELD: 24 SALADS 1 cup grated Parmesan cheese 5 cups white wine vinegar 1 cup olive oil ⅔ cup chopped fresh parsley 2 tsp. salt ½ tsp. white pepper 8 lbs. small new potatoes 1 lb. slivered red onions 48 large peeled, hard-cooked eggs 4 lb. 8 oz. fresh spinach leaves 24 slices bacon, cooked crisp and crumbled 1½ cups walnuts, finely chopped 1. Prepare dressing: whisk together cheese, vinegar, oil, parsley, salt, and pepper. Reserve 2 cups dressing for potatoes; cover and refrigerate ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.