Pacific Rim Spinach Salad (18 servings)

10.5 ounces yellow onions

0.38 quart vegetable oil

⅜ cup granulated sugar

0.47 cups ketchup

0.47 cups red wine vinegar

Pan release spray

1.5 dozen eggs
large

2.81 pounds baby spinach
ready-to-use

1.69 pounds broccoli slaw

0.94 pounds bacon
crumbled

0.75 ounce (18) rolls

Pacific Rim dressing: Peel, trim, and dice onions. Combine onion, oil, sugar, ketchup, and vinegar in blender. Liquefy for 1 to 2 minutes. Portion dressing into 2-ounce individual serving containers or refrigerate for later use.

Hard-boil eggs. Cool eggs and store in the refrigerator.

Layer salad ingredients in clear individual serving container. Place 1 cup spinach on the bottom. Top with ½ cup broccoli slaw. Add 2 tablespoons crumbled bacon.

Peel hard-cooked eggs. Slice eggs in half and add two halves to each salad.

Serve each salad with 2-ounce Pacific Rim dressing and whole-grain roll for each serving.