FRUIT MEDLEY SALAD

Ingredients

Ingredient Weight Measure Issue
COCONUT,PREPARED,SWEETENED FLAKES 5-3/4 oz 1-3/4 cup
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED 2-5/8 lbs 1 qts 2 cup
APPLES,FRESH,MEDIUM,UNPEELED,DICED 6-1/2 lbs 1 gal 1-7/8 qts 7-2/3 lbs
BANANA,FRESH,CHOPPED 2-3/4 lbs 2 qts 3/8 cup 4-1/4 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
WALNUTS,SHELLED,CHOPPED 8-1/2 oz 2 cup
RAISINS 7-2/3 oz 1-1/2 cup
CHERRIES,MARASCHINO,CHOPPED 8-7/8 oz 1 cup
WATER,COLD 2 lbs 3-3/4 cup
WHIPPED TOPPING MIX,NONDAIRY,DRY 1 lbs 1 gal 1-5/8 qts
MILK,NONFAT,DRY 1-5/8 oz 1/2 cup 2-2/3 tbsp
EXTRACT,VANILLA 7/8 oz 2 tbsp
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method

1 Toast coconut; cool; set aside for use in Step 3.
2 Combine pineapple, apples, and bananas in pineapple juice until ready to mix. Drain well.
3 Add celery, walnuts, raisins, chopped maraschino cherries, and coconut to drained pineapple, apples, and bananas mixture. Mix
lightly; set aside for use in Step 6.
4 Place cold water in mixing bowl; add topping, milk, and vanilla. Whip at low speed 3 minutes or until blended. Scrape down
5 Whip at high speed 5 to 10 minutes or until stiff peaks are formed.
6 Add to fruit mixture tossing well to coat pieces. Cover, refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
7 Place 1 lettuce leaf on each serving dish; add 1/2 cup salad mixture.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
101 cal 16 g 1 g 4 g 0 mg 23 mg 31 mg

Portion

1/2 Cup

Yield

100


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