Source: U.S. Department of Defence
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Spinach and Apple Salad
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 002 01
SPINACH AND APPLE SALAD
Yield 100
Portion 1-1/3 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
60 cal
15 g
2g
0g
0 mg
30 mg
45 mg
Ingredient
Weight
Measure
Issue
SPINACH,FRESH,BUNCH
8 lbs
7 gal 2-1/4 qts
8-2/3 lbs
APPLES,FRESH,MEDIUM,UNPEELED,DICED
7-3/4 lbs
1 gal 3 qts
9-1/8 lbs
ONIONS,FRESH,CHOPPED
2-7/8 lbs
2 qts 1/8 cup
3-1/4 lbs
1-7/8 lbs
1 qts 2 cup
RAISINS
Method
1 Combine apples, onions, and raisins. Toss lightly with spinach to mix ingredients.
2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1-1/3 Cups |
| Calories: | 60 cal |
| Carbohydrates: | 15 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 30 mg |
| Calcium: | 45 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SPINACH,FRESH,BUNCH | 8 lbs | 7 gal 2-1/4 qts | 8-2/3 lbs |
| APPLES,FRESH,MEDIUM,UNPEELED,DICED | 7-3/4 lbs | 1 gal 3 qts | 9-1/8 lbs |
| ONIONS,FRESH,CHOPPED | 2-7/8 lbs | 2 qts 1/8 cup | 3-1/4 lbs |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup |
| Method: | |
|
1 Combine apples, onions, and raisins. Toss lightly with spinach to mix ingredients. 2 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