Banana Salad M.Salads, Salad Dressings, and Relishes No.002
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|Yield: 100 Portions Each Portion: 1/2 Banana|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | bananas and lettuce as |
| | | | directed on Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Bananas | 16LB 12OZ|50.00 EA | 2. Cut bananas in half crosswise; |
| | | | set aside for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 3OZ| 0.75 Cup | 3. Reconstitute milk; add to |
|Milk Powder | | | Salad Dressing. Blend well. |
|Warm Water | | 1.75 Cup | 4. Dip each banana half into |
|Dressings, Salad | 3LB | 1.50 Qrt | dressing mixture. |
|--------------------|----------|----------|-----------------------------------|
|Cocoanut | 2LB 6OZ| 2.75 Qrt | 5. Roll bananas in coconut. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 6. Place 1 lettuce leaf on each |
| | | | serving dish; add banana half. |
| | | | Cover; refrigerate until ready |
| | | | to serve. |
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NOTE: 1. In Step 1: 25 lb 13 oz bananas A.P. will yield 16 lb 12 oz
peeled bananas. 4 lb 5 oz fresh lettuce A.P. will yield
4 lb trimmed lettuce.
2. In Step 1, bananas may be dipped in solution of antioxidant
and water to prevent discoloration. See Recipe A-20.
3. In Step 4, coconut may be toasted on sheet pans in 325`F
oven until lightly browned.