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Recipe Name: Apple, Celery, And Pineapple Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 100

Ingredients:
9 Pound(s) APPLE FRESH
6 3/4 Pound(s) PINEAPPLE SLICED #10
3 Pound(s) CELERY FRESH
4 Pound(s) LETTUCE FRESH
1 Quart(s) SALAD DRESSING #2 1/2
Directions:
TRIM, WASH, AND PREPARE SALAD VEGETABLES AND FRUITS AS DIRECTED ON
RECIPE NO. MG0100. COMBINE SALAD DRESSING AND APPLES. DRAIN PINEAPPLE.
ADD PINEAPPLE AND CELERY TO APPLE MIXTURE; MIX LIGHTLY. PLACE 1
LETTUCE LEAF ON EACH SERVING DISH; ADD EQUAL AMOUNT SALAD MIXTURE.
COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1: 10 LB 10
OZ FRESH EATING APPLES A.P. (26 APPLES) WILL YIELD 9 LB UNPARED, DICED
APPLES. 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY. 4 LB
5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe
Number: M00100 SERVING SIZE: 1/2 CUP From the <Army Master Recipe
Index File> (actually used today!). Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 29
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13.1mg
Potassium: 110.8mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 6.5g
Protein: <1g


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