Apple, Celery, and Pineapple Salad M.Salads, Salad Dressings, and Relishes No.001
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare salad |
| | | | vegetables and fruits as |
| | | | directed on Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 2LB | 1.00 Qrt | 2. Combine Salad Dressing and |
|Apples | 9LB | 2.50 Gal | apples. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned | 6LB 12OZ| 3.00 Qrt | 3. Drain pineapple. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 3LB | 2.25 Qrt | 4. Add pineapple and celery to |
| | | | apple mixture; mix lightly. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 5. Place 1 lettuce leaf on each |
| | | | serving dish; add 1/2 cup |
| | | | salad mixture. Cover; refrig- |
| | | | erate until ready to serve. |
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NOTE: 1. In Step 1: 10 lb 10 oz fresh eating apples A.P. (26 apples)
will yield 9 lb unpared, diced apple. 4 lb 2 oz fresh celery
A.P. will yield 3 lb diced celery.
2. In Step, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
3. In Step 2, apples may be dipped in solution of antioxidant
and water to prevent discoloration. See Recipe A-20.