COOKING FOR A CROWD - SPINACH CHEESE SALAD
3 pounds chopped frozen spinach
10 hard-cooked eggs (p. 271)
6 ounces onion, chopped
8 ounces celery, chopped
1 pound cheddar cheese, shredded
1 1/4 quarts Mayonnaise (or salad dressing)
2 teaspoons salt
2 teaspoons hot pepper sauce
2 tablespoons cider vinegar
2/3 cup horseradish
Thaw spinach. Squeeze out excess moisture and drain.
Peel and chop eggs coarsely.
Add onions, celery, cheese, and eggs to spinach. Mix lightly.
Combine mayonnaise and seasonings. Pour over spinach mixture. Mix lightly. Refrigerate for 2 hours. Serve with No. 12 dipper.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41Â°F. Keep leftover product chilled below 41Â°F. See p. 44 for cooling procedures.