Servings: 100 Portions
Portions: 1/2 Cup Each
1 quart (2 lb) salad dressing
2-1/2 gallon (9 lb) apples, fresh, eating, cored, unpared, diced, 1/2 inch
3 quart (6 lb 12 oz or 1-No. 10 can) pineapple, canned, chunks or tidbits
2-1/4 quart (3 lb) celery, fresh, diced, 1/2 inch
4 lb. lettuce, fresh, trimmed
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:
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.
Apples may be dipped in solution of antioxidant and water to prevent discoloration.