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Waldorf Fruit Salad E-12

Source:   USDA Recipes for Schools
Cuisine:  American & Vegetarian
Course:  Salads
Serving Size:  1/3 cup (No. 12 scoop)
Fruit/Veg:  1/4 cup(s)

50 Servings
100 Servings
Weight
Measure
Weight
Measure
*Fresh apples, cored, unpeeled, chilled, diced 2 lb 2 oz

2 qt 1 cup

4 lb 4 oz

1 gal 2 cups

Frozen lemon juice concentrate, reconstituted

cup

cup

Canned mixed fruit, chilled, drained 3 lb 4 oz

1 qt 3 cups ( No. 10 can)

6 lb 8 oz

3 qt 2 cups (1 No. 10 cans)

*Fresh celery, chilled, chopped (optional) 7 oz

1 cups 2 Tbsp

15 oz

3 cups

Raisins (optional) 10 oz

2 cups

1 lb 4 oz

1 qt

Reduced calorie salad dressing OR Lowfat mayonnaise 6 oz

cup

12 oz

1 cups

Ground nutmeg (optional)

tsp

1 tsp

Chopped walnuts 8 oz

2 cups

1 lb 1 oz

1 qt

1.  Sprinkle apples with lemon juice to prevent discoloration.
2.  Combine apples, mixed fruit, celery (optional), raisins (optional), salad dressing or mayonnaise, and nutmeg (optional). Mix lightly to combine. Spread 6 lb 14 oz (approx 1 gal) into each pan (12"x20"x2") to a product depth of 2" or less.
3.  CCP: Cool to 41 F or lower within 4 hours. Cover. Refrigerate until service.
4.  Add nuts before service. Toss lightly. For best results, use same day.
5.  Portion with No. 12 scoop (1/3 cup).

Market Guide
For 50
For 100
Food As PurchasedWeightVolumeWeightVolume
*Fresh apples, cored, unpeeled, chilled, diced2 lb 6 oz4 lb 12 oz
*Fresh celery, chilled, chopped (optional)9 oz1 lb 2 oz

Serving Tips:
50 Servings: about 6 lb 14 oz or 1 gallon, 1 pan. 100 Servings: about 13 lb 12 oz or 2 gallons, 2 pans.


Nutrients are for 1/3 cup (No. 12 scoop)
Calories:70
Total Fat:3.9 g
Protein:0.94 g
Carbohydrates:9.08 g
Saturated Fat:0.42 g
Cholesterol:1 mg
Vitamin A (IU):109
Vitamin A (RE):12
Vitamin C:2.1 mg
Iron:0.29 mg
Calcium:9 mg
Sodium:32 mg
Dietary Fiber:1.3 g


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