Yield: 24 servings. 1 1/2 lb. haricot vert, trimmed, blanched, shocked 3 lb. new red potatoes, quartered, blanched, shocked 6 cups cherry tomatoes, halved 3/4 lb. red pepper, diced3/4 lb. zucchini diced 8 1/2 cups sherry or plain vinaigrette, prepared 3 lb. fresh spinach or arugula 9 lb. Alaska Cod fillets, cut 24, 6 oz. each 1 1/2 cups Niçoise olives, chopped In a large bowl, add the haricot vert, potatoes, cherry tomatoes, diced pepper and zucchini. Toss with 4 cups of vinaigrette; cover ...
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