Pineapple Cheese Salad M.Salads, Salad Dressings, and Relishes No.039
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|Yield: 100 Portions Each Portion: 1/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | lettuce as directed on Recipe |
| | | | Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned | 13LB 8OZ| 1.50 Gal | 2. Drain pineapple well. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 3. Place 1 lettuce leaf on each |
|Cheese, American, Pa| 2LB 8OZ| 2.50 Qrt | serving dish; add 1/4 cup (1- |
|steurized Process | | | No. 16 scoop) pineapple. Top |
|Cherries, Maraschino| 14OZ| 2.00 Cup | with 1 tbsp shredded cheese. |
| | | | CONTINUED |
| | | | 4. Garnish with 1/2 maraschino |
| | | | cherry. 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, 13 lb 8 oz (2-No. 10 cn) canned sliced pineapple
may be used. EACH PORTION: 1 slice pineapple.
3. In Step 4, serve with Salad Dressing or Creamy Fruit
Dressing (Recipe No. M-56).