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Pear Salad (Canned)
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pears, Canned, Light Syrup, Halves, #240 | 4 #10 can(s) |
Cheese, American, Grated/Shredded, #60 | 1 pound(s) + 9 ounce(s) |
Cherries, Maraschino, Red, Halves, #233 | 1 pound(s) + 9 ounce(s) |
DIRECTIONS
1. | Open cans and drain pears in a colander to remove liquid. |
2. | Portion 2 pear halves into each individual serving bowl. |
3. | Weigh 1/4 ounce of cheese to determine amount for each serving. Sprinkle 1/4 ounce of cheese over 2 pear halves. |
4. | Top each serving with a cherry half. |
5. | Cover and place in refrigerator until service. Refrigerate fruit for service at 41 degrees F or lower. |
6. | Portion 2 pear halves, 1/4 ounce of cheese, and 1 cherry half per serving. Each portion provides 1/2 cup of fruit. CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week. |
Production Notes
Optional: Before sprinkling with cheese, add small amount of reduced-fat mayonnaise. Nutritional analysis must be recalculated to include mayonnaise.
Serving Notes
The pear salads may also be assembled on the serving line.