Source: U.S. Department of Defence
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Mixed Fruit Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 035 00
MIXED FRUIT SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
79 cal
20 g
1g
0g
0 mg
3 mg
41 mg
Ingredient
Weight
Measure
Issue
PEACHES,CANNED,HALVES,JUICE PACK,DRAINED
1 gal 1/2 qts
PEARS,CANNED,HALVES,DRAINED
1 gal 1/2 qts
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED
1 gal 1/2 qts
BANANA,FRESH,SLICED
1 gal 1-1/2 qts
APPLES,FRESH,PEELED,DICED
2 gal 2 qts
CANTELOUPE,FRESH,CUBED
8-3/4 lbs
GRAPES,GREEN,FRESH,SEEDLESS
1 gal 1 qts
APRICOTS,CANNED,JUICE PACK,DRAINED
1 gal 1/2 qts
HONEYDEW MELON,DICED
3 gal
GRAPEFRUIT,CANNED,LIGHT SYRUP,DRAINED,SECTIONED
13-1/2 lbs
1 gal 2 qts
GRAPEFRUIT,FRESH,PARED,SECTIONS
19-3/4 lbs
35 each
38 lbs
ORANGE,FRESH,SECTIONS
5-1/2 lbs
3 qts 2 cup
7-5/8 lbs
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1 Combine any three fruits per 100 servings; cover; refrigerate.
2 Place 1 lettuce leaf on serving dish; arrange fruit on lettuce. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F.
or lower.
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https://theodora.com/recipies/salads_and_dressings/mixed_fruit_salad.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 79 cal |
| Carbohydrates: | 20 g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 3 mg |
| Calcium: | 41 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PEACHES,CANNED,HALVES,JUICE PACK,DRAINED | 1 gal 1/2 qts | ||
| PEARS,CANNED,HALVES,DRAINED | 1 gal 1/2 qts | ||
| PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED | 1 gal 1/2 qts | ||
| BANANA,FRESH,SLICED | 1 gal 1-1/2 qts | ||
| APPLES,FRESH,PEELED,DICED | 2 gal 2 qts | ||
| CANTELOUPE,FRESH,CUBED | 8-3/4 lbs | ||
| GRAPES,GREEN,FRESH,SEEDLESS | 1 gal 1 qts | ||
| APRICOTS,CANNED,JUICE PACK,DRAINED | 1 gal 1/2 qts | ||
| HONEYDEW MELON,DICED | 3 gal | ||
| GRAPEFRUIT,CANNED,LIGHT SYRUP,DRAINED,SECTIONED | 13-1/2 lbs | 1 gal 2 qts | |
| GRAPEFRUIT,FRESH,PARED,SECTIONS | 19-3/4 lbs | 35 each | 38 lbs |
| ORANGE,FRESH,SECTIONS | 5-1/2 lbs | 3 qts 2 cup | 7-5/8 lbs |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Combine any three fruits per 100 servings; cover; refrigerate. 2 Place 1 lettuce leaf on serving dish; arrange fruit on lettuce. 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