From: Director of Franchise Services, Joseph Mammarella, Saladworks. Yield: 24 servings. 6 lb. small blue potatoes as needed, olive oil 6 lb. flat iron steak as needed, blackening spice 12 cups sliced Vidalia onions ½ cup chopped garlic as needed, salt and pepper 9 lb. spinach, stemmed and washed 1½ lb. crumbled blue cheese Simmer potatoes until tender. Drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill ...

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