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Pineapple Cheese Salad

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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

2 1/2 lb CHEESE MOZZARELLA
13 1/2 lb PINEAPPLE SLICED #10
4 lb LETTUCE FRESH
7/8 lb CHERRIES MARACHINO

INSTRUCTIONS

1.  TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.
2.  DRAIN PINEAPPLE WELL.
3.  PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 1/4 CUP (1-NO 16 SCOOP)
PINEAPPLE.  TOP WITH 1 TBSP SHREDDED CHEESE.  GARNISH WITH 1/2 MARASCHINO
CHERRY.  COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE:  1.  IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
NOTE:  2.  IN STEP 2, 13 LB 8 OZ (2-NO. 10 CN) CANNED SLICED PINEAPPLE MAY
BE USED. EACH PORITON:  1 SLICE PINEAPPLE.
NOTE:  3.  IN STEP 4,  SERVE WITH SALAD DRESSING OR CREAMY FRUIT DRESSING
(RECIPE NO. M05600).
Recipe Number: M03900
SERVING SIZE: 1/4 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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