Source: U.S. Department of Defence
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Apple, Celery, and Raisin Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 050 01
APPLE, CELERY, AND RAISIN SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
115 cal
17 g
1g
6g
4 mg
87 mg
28 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
1/2 oz
3 tbsp
WATER,WARM
7-1/3 oz
3/4 cup 2 tbsp
JUICE,LEMON
4-1/3 oz
1/2 cup
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
SALAD DRESSING,MAYONNAISE TYPE
2-1/2 lbs
1 qts 1 cup
CELERY,FRESH,CHOPPED
4 lbs
3 qts 3-1/8 cup
5-1/2 lbs
RAISINS
1-7/8 lbs
1 qts 2 cup
APPLES,FRESH,MEDIUM,UNPEELED,DICED
9 lbs
2 gal 1/8 qts
10-5/8 lbs
4 lbs
6-1/4 lbs
LETTUCE,LEAF,FRESH,HEAD
Method
1
Reconstitute milk.
2
Combine lemon juice, sugar, and Regular Salad Dressing or Fat Free Dressing. Add to milk. Mix well.
3
Add celery, raisins, and apples to Salad Dressing mixture. Toss well to coat pieces.
4
Place 1 lettuce leaf on each serving dish; add salad. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 115 cal |
| Carbohydrates: | 17 g |
| Protein: | 1g |
| Fat: | 6g |
| Cholesterol: | 4 mg |
| Sodium: | 87 mg |
| Calcium: | 28 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| MILK,NONFAT,DRY | 1/2 oz | 3 tbsp | |
| WATER,WARM | 7-1/3 oz | 3/4 cup 2 tbsp | |
| JUICE,LEMON | 4-1/3 oz | 1/2 cup | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| SALAD DRESSING,MAYONNAISE TYPE | 2-1/2 lbs | 1 qts 1 cup | |
| CELERY,FRESH,CHOPPED | 4 lbs | 3 qts 3-1/8 cup | 5-1/2 lbs |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup | |
| APPLES,FRESH,MEDIUM,UNPEELED,DICED | 9 lbs | 2 gal 1/8 qts | 10-5/8 lbs |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Reconstitute milk. 2 Combine lemon juice, sugar, and Regular Salad Dressing or Fat Free Dressing. Add to milk. Mix well. 3 Add celery, raisins, and apples to Salad Dressing mixture. Toss well to coat pieces. 4 Place 1 lettuce leaf on each serving dish; add salad. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence