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 ...

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