apple, celery, and pineapple salad

Categories
Yield
100 Servings
MeasureIngredient
9 pounds APPLE FRESH
6¾ pounds PINEAPPLE SLICED #10
3 pounds CELERY FRESH
4 pounds LETTUCE FRESH
1 quart SALAD DRESSING #2 1/2

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: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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