Recipe#760

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 qt. (2 lb) salad dressing
2 1/2 gal. (9 lb) apples, fresh, eating, cored, unpared, diced, 1/2 inch
3 qt. (6 lb 12 oz or 1-No. 10 cn) pineapple, canned, chunks or tidbits
2 1/4 qt. (3 lb) celery, fresh, diced, 1/2 inch
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Trim, wash, and prepare salad vegetables and fruits. 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 1/2 cup salad mixture. Cover; refrigerate until ready to serve.

NOTE: 1. 10 lb 10 oz fresh eating apples A.P. (26 apples) will yield 9 lb unpared, diced apples.
2. 4 lb 2 oz fresh celery A.P. will yield 3 lb diced celery.
3. 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.
4. Apples may be dipped in solution of antioxidant and water to prevent discoloration.