From: Chef Charlie Ayers, formerly of Google. Yield: 12 servings. 96 oz. baby spinach 12 oz. sundried tomatoes, chopped 12 oz. feta cheese, crumbled 12 oz. kalamata olives, halved 12 1-oz. portions Lemon Garlic Dressing (recipe follows) 1 red onion, julienne 12 oz. pistachio nuts, shelled, toasted LEMON GARLIC DRESSING: 3 oz. SunkistĀ® lemon juice, freshly squeezed 1 oz. SunkistĀ® orange juice, freshly squeezed 8 oz. olive oil 2 oz. vegetable oil 1 /4 cup Dijon mustard 1 Tbsp. fresh garlic, ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.

Already registered? here.