Title: Pineapple Cheese Salad
Categories:
Yield: 100 Servings

2 1/2 lb CHEESE MOZZARELLA
13 1/2 lb PINEAPPLE SLICED #10
4 lb LETTUCE FRESH
7/8 lb CHERRIES MARACHINO

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

2. DRAIN PINEAPPLE WELL.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 1/4 CUP (1-NO 16 SCOOP)
PINEAPPLE. TOP WITH 1 TBSP SHREDDED CHEESE. GARNISH WITH 1/2 MARASCHINO
CHERRY. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

NOTE: 2. IN STEP 2, 13 LB 8 OZ (2-NO. 10 CN) CANNED SLICED PINEAPPLE MAY
BE USED. EACH PORITON: 1 SLICE PINEAPPLE.

NOTE: 3. IN STEP 4, SERVE WITH SALAD DRESSING OR CREAMY FRUIT DRESSING
(RECIPE NO. M05600).

Recipe Number: M03900

SERVING SIZE: 1/4 CUP

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