YIELD: 24 servings 5 1⁄4 lbs. prepped iceberg lettuce garden salad or equivalent 8 eggs 4 1⁄2 lbs. sliced canned pears, drained 6 tomatoes, cut in eighths 3⁄4 lb. cooked, crisp bacon, crumbled 24 oz. prepared ranch dressing 1. Divide salad mix among 24 serving bowls. Sprinkle each with 2 Tbsps. chopped egg.2. Put 3 pear slices and 2 tomato wedges on each salad. Sprinkle each salad with 2 Tbsps. crumbled bacon.3. Serve each with 1 oz. dressing drizzled over or on the side. Recipe from ...
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