Source: MRS 2015
MRS: 1262 — Fruit (1200s)

Waldorf Fruit Salad

Meal Component Contribution:
½ cup fruit
Number of Portions: 75  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 75 SERVINGS)
Apples, Raw, Red Delicious, #4202
5 pound(s)
Lemon Juice, Canned/Bottled, #2247
1/2 cup(s)
Fruit Cocktail, Canned in Lite Syrup, Bulk, #2404
1 1/2 #10 can(s)
Celery, Fresh, Diced, #4005
3 1/2 cup(s)
Raisins, Seedless, Dark, #2416
1 pound(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
12 ounce(s)
Nutmeg, Ground, #2713
1 teaspoon(s)
DIRECTIONS

1.

Rinse apples under cool running water and drain.
Cut into small cubes. Sprinkle apples with lemon juice to prevent discoloration.

2.

Drain fruit cocktail.

3.

Combine apples, drained fruit cocktail, celery, raisins, mayonnaise, and nutmeg (nutmeg is optional). Mix lightly to combine.

4.

Cover and refrigerate until ready to serve. For best results, serve salad the same day that it is prepared.

CCP: Refrigerate fruit for service at 41 degrees F or lower.

5.

Portion with #8 scoop (½ cup) per serving. Each portion provides ½ cup of fruit.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers .

Production Notes

Use USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as canned).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.

Nutrients Per Serving
Calories
77
Carbohydrates
16.58 g
Dietary Fiber
1.72 g
Protein
0.56 g
Sodium
41.85 mg
Total Fat
1.66 g
Sat. Fat
0.18 g
Trans Fat
0.00 g


Illustrated Presentation of Waldorf Fruit Salad
1.

1 serving of Waldorf Fruit Salad