YIELD: 12 Servings 1 1/2 gal. mixed salad greens 1 1/2 qt. ham, cut in strips 48 asparagus spears, trimmed, cooked, chilled 1 1/2 qt. red or yellow cherry tomatoes 12 hard cooked eggs, pealed, quartered 3/4 cup fresh tarragon, chopped 3/4 cup extra virgin olive oil 6 Tbsp. balsamic or raspberry vinegar 3 cloves garlic, minced 1 tsp. salt 1/2 tsp. ground black pepper For each salad: Arrange 2 cups greens on a serving plate. Arrange 21/2 oz.ham, 4 asparagus spears, 4 oz. tomatoes and 4 egg ...
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.