INGREDIENTS:16 cups Pacific Northwest canned pear slices in light syrup
1 cup olive oil
4 Tbsp. lemon juice
2 Tbsp. mustard, yellow prepared
1 tsp. salt
1 tsp. ginger, ground
½ tsp. black pepper
4 lbs. spinach (approx. 32 cups), washed, trimmed
1 lb. romaine lettuce (approx. 16 cups)
3 lbs. ham, lean, cut into 3-inch strips
6 red bell peppers, cut into 3-inch strips
3 cups red onion, chopped
1-½ cups blue cheese, crumbled
1-½ cups hazelnuts, toasted, chopped
72 olives, mediumDIRECTIONS:Drain canned pear slices, reserving 8 oz. juice. In container with a tight-fitting lid, combine reserved pear juice, olive oil, lemon juice, mustard, salt, ginger and pepper. Cover and shake well. Dressing can be held, refrigerated, for 2 weeks.
For salad, tear spinach and romaine into bite-sized pieces. Just before serving, shake dressing and toss spinach and romaine with all the dressing. Put 2 cups greens on each of the 24 cold salad plates. Arrange 3 oz. pear slices (about 10), 2 oz. ham slices, 6 red bell pepper strips and 3 olives over tossed greens. Sprinkle each serving with 2 Tbsp. red onion, 1 Tbsp. blue cheese, and 1 Tbsp. hazelnuts.SERVINGS:24 entree servings