Title: Waldorf Salad
Categories:
Yield: 100 Servings

7/8 c WATER; WARM
3 tb MILK; DRY NON-FAT L HEAT
9 lb APPLE FRESH
4 lb CELERY FRESH
1/2 c LEMON FRESH
4 lb LETTUCE FRESH
1 lb NUTS MIX SHELL #10
2 oz SUGAR; GRANULATED 10 LB
2 1/2 lb SALAD DRESSING #2 1/2

1. TRIM, WASH, AND PREPARE FRUIT AND VEGETABLE AS DIRECTED ON RECIPE CARD
M-G-1.

2. RECONSTITUTE MILK.

3. COMBINE LEMON JUICE, SUGAR, AND SALAD DRESSING. ADD TO MILK. MIX
WELL.

4. ADD CELERY, NUTS AND APPLES TO SALAD DRESSING MIXTURE. TOSS WELL TO
COAT
PIECES.

5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD. COVER;
REFRIGERATE
UNTIL READY TO SERVE.

NOTE: 1. IN STEP 4: 10 LB 10 OZ FRESH EATING APPLES A.P. WILL YIELD 9 LB
UNPARED, DICED APPLES; 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED
CELERY; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP JUICE.

NOTE: 2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

NOTE: 3. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: M05000

SERVING SIZE: 1/2 CUP (3

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.