Recipes
Egg Salad Florentine

Egg Salad Florentine

YIELD: 24 SALADS

1 cup grated Parmesan cheese
5 cups white wine vinegar
1 cup olive oil
⅔ cup chopped fresh parsley
2 tsp. salt
½ tsp. white pepper
8 lbs. small new potatoes
1 lb. slivered red onions
48 large peeled, hard-cooked eggs
4 lb. 8 oz. fresh spinach leaves
24 slices bacon, cooked crisp and crumbled
1½ cups walnuts, finely chopped

1.

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