| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 9 | lb | APPLE FRESH |
| 6 3/4 | lb | PINEAPPLE SLICED #10 |
| 3 | lb | CELERY FRESH |
| 4 | lb | LETTUCE FRESH |
| 1 | qt | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AND FRUITS AS DIRECTED ON RECIPE NO. MG0100. 2. COMBINE SALAD DRESSING AND APPLES. 3. DRAIN PINEAPPLE. 4. ADD PINEAPPLE AND CELERY TO APPLE MIXTURE; MIX LIGHTLY. 5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD EQUAL AMOUNT SALAD MIXTURE. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1: 10 LB 10 OZ FRESH EATING APPLES A.P. (26 APPLES) WILL YIELD 9 LB UNPARED, DICED APPLES. 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: M00100 SERVING SIZE: 1/2 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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