FRUIT SALAD

Ingredients

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED 5-1/4 lbs 3 qts
ORANGE,FRESH,SECTIONS,PEELED,DICED 6-1/3 lbs 0 gal 4 qts 21-7/8 each
GRAPEFRUIT,FRESH,PEELED,CHUNKS 1-3/8 lbs 2-3/4 cup 2-5/8 lbs
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED 7-1/8 lbs 1 gal 2-1/2 qts 9-1/8 lbs
BANANA,FRESH,CHOPPED 2-5/8 lbs 1 qts 3-7/8 cup 4 lbs
QUICK FRUIT DRESSING 2 qts
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method

1 Drain pineapple. Reserve about 3 cups juice for use in Step 4.
2 Add oranges and grapefruit.
3 Add apples and bananas. Toss lightly.
4 Prepare 1 recipe Quick Fruit Dressing, Recipe No. M 056 00 using reserved pineapple juice. Fold dressing into fruit salad. Toss
lightly. Cover; refrigerate.
5 Separate leaves. Place 1 lettuce leaf on each serving dish; add 1/2 cup salad mixture. Cover; refrigerate until ready to serve. CCP:
Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
79 cal 19 g 1 g 0 g 1 mg 10 mg 53 mg

Portion

1/2 Cup

Yield

100


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