| 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
TRIM, WASH, AND PREPARE SALAD VEGETABLES AND FRUITS AS DIRECTED ON RECIPE NO. MG0100. COMBINE SALAD DRESSING AND APPLES. DRAIN PINEAPPLE. ADD PINEAPPLE AND CELERY TO APPLE MIXTURE; MIX LIGHTLY. 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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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13.1mg
Potassium: 110.8mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 6.5g
Protein: <1g