INGREDIENTS:1 cup light mayonnaise 1 cup seasoned rice vinegar 3/4 cup honey ¼ cup Dijon-style mustard 1 ½ Tbsp. fresh lemon juice 2 tsp. Worcestershire sauce 1 gallon plus 5 cups fresh spinach leaves, torn 24 large hard-cooked eggs, peeled and sliced (2 lbs., 10 oz. if using peeled-hard-cooked egg product) 5 cups cooked salad shrimp 1 qt. chopped black olives 1 qt. sundried tomatoesDIRECTIONS:In blender or mixing bowl, blend mayonnaise, rice vinegar, honey, mustard, lemon juice and ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality 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. 

Already registered? here.