Healthy Meals Resource System
Home About HMRS News Topics A-Z Get Connected Chefs Move to Schools Help Contact Us
Search HMRS
  bullet   Search all USDA
  bullet   Advanced Search

Browse by Subject
  bullet   Recipes
  bullet Menu Planning
  bullet Best Practices
  bullet Training Materials
  bullet Nutrition Education
  bullet Resource Library
  bullet HealthierUS School Challenge Resources
  bullet Local Wellness Policy Resources
  bullet State Sharing Center
  bullet Professional & Career Resources
Search for recipes and build a menu on the What's Cooking? USDA Mixing Bowl website.
  Recipe Finder
Find standardized recipes, quantity recipes, USDA recipes, recipes from industry and more. You may even discover new ways to use commodity foods!

View search tips for more information.

Share Your Comments | Back to Search Results | Search for Another Recipe
Printer-Friendly Version

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
*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



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


12 oz

1 cups

Ground nutmeg (optional)


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)
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

Back to Search Results | Search For Another Recipe
Printer-Friendly Version

HMRS Home | NAL Home | USDA | Team Nutrition | FNS | FNIC | Web Policies and Important Links
FOIA | Accessibility Statement | Privacy Policy | Non-Discrimination Statement | Information Quality | | White House