Fruit Salad                       M.Salads, Salad Dressings, and Relishes No.017
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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  |
|                    |          |          |    fruits and lettuce as directed |
|                    |          |          |    on Recipe Card M-G-1.          |
|--------------------|----------|----------|-----------------------------------|
|Oranges             |  7LB     |22.00 EA  | 2. Quarter and cut oranges into   |
|                    |          |          |    1/2-inch pieces. Remove all    |
|                    |          |          |    seeds.                         |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned   |  6LB 12OZ| 3.00 Qrt | 3. Drain pineapple. Reserve       |
|                    |          |          |    juice for use in Step 6.       |
|--------------------|----------|----------|-----------------------------------|
|Bananas             |  4LB     | 2.25 Qrt | 4. Combine bananas, apples, and   |
|Apples              |  7LB     | 2.00 Gal |    grapefruit.                    |
|Grapefruit, Canned  |  2LB     | 1.00 Qrt |                                   |
|--------------------|----------|----------|-----------------------------------|
|Dates               |  1LB     | 3.00 Cup | 5. Combine fruits, dates, and     |
|Marshmallows        |  1LB     | 1.25 Qrt |    marshmallows. Cover and        |
|                    |          |          |    refrigerate.                   |
|--------------------|----------|----------|-----------------------------------|
|Creamy Fruit Dressin|          | 2.50 Qrt | 6. Prepare Creamy Fruit Dressing  |
|g                   |          |          |    (Recipe no. M-56) using re-    |
|                    |          |          |    served pineapple juice. Just   |
|                    |          |          |    before serving, fold dressing  |
|                    |          |          |    into fruit mixture.            |
|--------------------|----------|----------|-----------------------------------|
|Lettuce             |  4LB     |          | 7. Place 1 lettuce leaf on each   |
|                    |          |          |    serving dish, add salad mix-   |
|                    |          |          |    ture. Cover; refrigerate       |
|                    |          |          |    until ready to serve.          |
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