MEASURE (FOR 75 SERVINGS)
Apples, Raw, Red Delicious, #4202
Lemon Juice, Canned/Bottled, #2247
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
Mayonnaise, Reduced Calorie, Bulk, #2249
Nutmeg, Ground, #2713
Rinse apples under cool running water and drain.
Drain fruit cocktail.
Combine apples, drained fruit cocktail, celery, raisins, mayonnaise, and nutmeg (nutmeg is optional). Mix lightly to combine.
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.
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 .
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.
1 serving of Waldorf Fruit Salad
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