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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