From: Chef Jose Goetz, Founding Farmers and Farmers Fishers Bakers. Yield: 24 large entrée salads. 60 cups chopped romaine lettuce 2¼  to 3 cups prepared red wine vinaigrette   12 cups Pickled Vegetable Potato Salad (recipe follows) 96 poached 16/20 shrimp, peeled 12 hard boiled eggs, quartered 12 cups grape tomatoes, halved 6 cups peeled and diced cucumber 6 cups diced mango 6 avocados, sliced 1½  to 3 cups thinly sliced green onions, white ...

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