Source: U.S. Department of Defence
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Fruit Medley Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 032 00
FRUIT MEDLEY SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
101 cal
16 g
1g
4g
0 mg
23 mg
31 mg
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
2-3/4 lbs
2 qts 3/8 cup
4-1/4 lbs
BANANA,FRESH,CHOPPED
CELERY,FRESH,CHOPPED
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
8-1/2 oz
2 cup
WALNUTS,SHELLED,CHOPPED
RAISINS
7-2/3 oz
1-1/2 cup
CHERRIES,MARASCHINO,CHOPPED
8-7/8 oz
1 cup
2 lbs
3-3/4 cup
WATER,COLD
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.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 101 cal |
| Carbohydrates: | 16 g |
| Protein: | 1g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 23 mg |
| Calcium: | 31 mg |
| 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. |
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