Waldorf Salad M.Salads, Salad Dressings, and Relishes No.050
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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 fruit |
| | | | and vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Apples | 9LB | 2.50 Gal | 2. Placed diced apples in salted |
|Cold Water | | 2.00 Gal | water until ready to mix. |
|Salt | 1OZ| 1.67 Tbsp| Drain well. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 4LB | 3.00 Qrt | 3. Add celery and nuts to |
|Walnuts | 1LB | 1.00 Qrt | drained apples. Toss well. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | | 3.00 Tbsp| 4. Reconstitute milk. |
|Milk Powder | | | 5. Add milk, lemon juice, and |
|Warm Water | | 0.88 Cup | sugar to Salad Dressing; mix |
|Lemon Juice | | 0.50 Cup | well. |
|Sugar, Extra Fine Gr| 2OZ| 0.25 Cup | 6. Add to apple mixture tossing |
|anulated | | | well to coat pieces. |
|Dressings, Salad | 2LB 8OZ| 1.25 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 7. Place 1 lettuce leaf on each |
| | | | serving dish; add salad. |
| | | | Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. In Step 1: 10 lb 10 oz fresh eating apples A.P. will yield
9 lb unpared, diced apples. 5 lb 8 oz fresh celery A.P.
will yield 4 lb diced celery.
2. In Step 1: 12 oz lemons A.P. (3 lemons) will yield 1/2 cup
juice. 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
3. In Step 2, diced apples may be dipped in solution of
antioxidant and water to prevent discoloration. See
Recipe A-20.
VARIATION
1. APPLE, CELERY, & DATE SALAD: Follow Steps 1 and 2. In Step
3, omit walnuts; add 2 lb (1 1/4 qt) date pieces. Follow
Steps 4 thru 7.
2. APPLE, CELERY, AND RAISIN SALAD: Follow Steps 1 and 2. In
Step 3, omit walnuts; add 2 lb (1 1/2 qt) washed, drained,
raisins. Follow Steps 4 through 7.