Source: U.S. Department of Defence
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Cottage Cheese and Pineapple Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 013 03
COTTAGE CHEESE AND PINEAPPLE SALAD
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
98 cal
12 g
8g
3g
8 mg
230 mg
56 mg
Ingredient
Weight
Measure
Issue
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
PINEAPPLE,CANNED,SLICED,DRAINED
13-1/2 lbs
2 gal 1-1/2 qts
CHEESE,COTTAGE
12-3/8 lbs
1 gal 2-1/4 qts
PAPRIKA,GROUND
1/4 oz
1 tbsp
Method
1
Separate leaves. Place 1 lettuce leaf on each serving dish.
2
Drain pineapple slices. Place 1 slice pineapple on lettuce leaf.
3
Place 1/4 cup cottage cheese on each pineapple slice.
4
Garnish with paprika. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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|
| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 98 cal |
| Carbohydrates: | 12 g |
| Protein: | 8g |
| Fat: | 3g |
| Cholesterol: | 8 mg |
| Sodium: | 230 mg |
| Calcium: | 56 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs | |
| PINEAPPLE,CANNED,SLICED,DRAINED | 13-1/2 lbs | 2 gal 1-1/2 qts | |
| CHEESE,COTTAGE | 12-3/8 lbs | 1 gal 2-1/4 qts | |
| PAPRIKA,GROUND | 1/4 oz | 1 tbsp |
| Method: | |
|
1 Separate leaves. Place 1 lettuce leaf on each serving dish. 2 Drain pineapple slices. Place 1 slice pineapple on lettuce leaf. 3 Place 1/4 cup cottage cheese on each pineapple slice. 4 Garnish with paprika. 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