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I recently catered a luncheon for a yoga retreat for 40 people. I used two large containers of Olivia's Organics Spring Mix, about 4 cups of baby spinach leaves and 4 cups of baby arugula. I added 2 small containers of grape tomatoes, 4 cukes, peeled, seeded and thinly sliced, 1 red onion and 4 ripe avocados, peeled and sliced lengthwise. There was plenty to go around with a little leftover. I served 2 dressings on the side. Hope this helps!
Probably too late to this party, but think of any salads you have made for smaller groups, say a family dinner, etc. How far did the salad go per head, and what size salad did each get? If you have a decent idea there, you could simply scale your recipe from that point.
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