Fruit medley salad

100 Servings

Ingredients

Quantity Ingredient
3¾ cup WATER; COLD
3¼ ounce MILK; DRY NON-FAT L HEAT
6⅜ pounds APPLE FRESH
3⅜ pounds PINEAPPLE SLICED #10
2 pounds CELERY FRESH
8 ounces RAISINS #10
4 pounds LETTUCE FRESH
2¾ pounds BANANAS FRESH
8 ounces CHERRIES MARACHINO
8 ounces NUTS MIX SHELL #10
5 ounces COCONUT SWEETNED PRE
1 pounds TOPPING DES & BAK
6 OZ

Directions

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-GUIDELINES.

2. TOAST COCONUT; COOL; SET ASIDE FOR USE IN STEP 4.

3. COMBINE PINEAPPLE, APPLES AND BANANAS IN PINEAPPLE JUICE UNTIL READY TO MIX. DRAIN WELL.

4. ADD CELERY, WALNUTS, RAISINS, CHERRIES AND COCONUT TO DRAINED PINEAPPLE,

APPLES AND BANANAS. MIX LIGHTLY; SET ASIDE FOR USE IN STEP 7.

5. PLACE COLD WATER IN MIXING BOWL; ADD TOPPING, MILK AND VANILLA. WHIP AT LOW SPEED 3 MINUTES OR UNTIL BLENDED. SCRAPE DOWN BOWL.

6. WHIP AT HIGH SPEED 5 TO 10 MINUTES OR UNTIL STIFF PEAKS ARE FORMED.

7. ADD TO FRUIT MIXTURE TOSSING WELL TO COAT PIECES. COVER, REFRIGERATE UNTIL

READY TO SERVE.

8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD ½ CUP (1-NO. 8 SCOOP) SALAD MIXTURE.

NOTE: 1. IN STEP 1: 7 LB 8 OZ FRESH EATING APPLES A.P. WILL YIELD 6 LB UNPREPARED, DICED APPLES; 4 LB 4 OZ FRESH BANANAS A.P. WILL YIELD 2 LB 12 OZ

DICE BANANAS; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB DICED CELERY; 4 LB

5 OZ LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 4, OTHER UNSALTED NUTS MAY BE USED.

Recipe Number: M03200

SERVING SIZE: ½ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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