Source: U.S. Department of Defence
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Fruit Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 017 00
FRUIT SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
79 cal
19 g
1g
0g
1 mg
10 mg
53 mg
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
9-1/8 lbs
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED
7-1/8 lbs
1 gal 2-1/2 qts
BANANA,FRESH,CHOPPED
2-5/8 lbs
1 qts 3-7/8 cup
4 lbs
2 qts
QUICK FRUIT DRESSING
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.
Prepare 1 recipe Quick Fruit Dressing, Recipe No. M 056 00 using reserved pineapple juice. Fold dressing into fruit salad. Toss
4
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.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 79 cal |
| Carbohydrates: | 19 g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 1 mg |
| Sodium: | 10 mg |
| Calcium: | 53 mg |
| 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. Prepare 1 recipe Quick Fruit Dressing, Recipe No. M 056 00 using reserved pineapple juice. Fold dressing into fruit salad. Toss 4 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. |
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