YIELD: 24 servings
5 1⁄4 lbs. prepped iceberg lettuce garden salad or equivalent
8 eggs
4 1⁄2 lbs. sliced canned pears, drained
6 tomatoes, cut in eighths
3⁄4 lb. cooked, crisp bacon, crumbled
24 oz. prepared ranch dressing
1. Divide salad mix among 24 serving bowls. Sprinkle each with 2 Tbsps. chopped egg.
2. Put 3 pear slices and 2 tomato wedges on each salad. Sprinkle each salad with 2 Tbsps. crumbled bacon.
3. Serve each with 1 oz. dressing drizzled over or on the side.
Recipe from Pacific Northwest Canned Pear Service
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