Grapefruit and Orange Salad M.Salads, Salad Dressings, and Relishes No.021
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|Yield: 100 Portions Each Portion: 2 Orange, 3 Grapefruit Section|
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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. |
|--------------------|----------|----------|-----------------------------------|
|Grapefruit | 35LB |35.00 EA | 2. Peel and section grapefruit |
|Oranges | 12LB 8OZ|36.00 EA | and oranges according to |
| | | | instructions in Note 2. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 3. Place 1 lettuce leaf on each |
| | | | serving dish; add orange and |
| | | | grapefruit sections. Cover; |
| | | | refrigerate until ready to |
| | | | serve. |
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NOTE: 1. In Step 1, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
2. In Step 2, cut off a thim slice from top and bottom of each
grapefruit & orange;place on cutting board.Start at top and
cut toward board to remove skin & white membranes. See note3
3. Note 2 continued: Cut along each side of each dividing
membrane from outside to middle of core. Remove section by
section.
4. In Step 2, 24-No.303 cn canned grapefruit sections may be
used; drain well.
5. Other sizes and types of pans may be used. See Recipe A-25.