Waldorf Fruit Salad

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 75 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 75 SERVINGS)
Apples, Raw, Red Delicious, #613	5 pound(s)
Lemon Juice, Canned/Bottled, #398	1/2 cup(s)
Fruit Cocktail, Canned in Lite Syrup, Bulk, #235	1 1/2 #10 can(s)
Celery, Fresh, Diced, #604	3 1/2 cup(s)
Raisins, Seedless, Dark, #279	1 pound(s)
Mayonnaise, Reduced Calorie, Bulk, #283	12 ounce(s)
Nutmeg, Ground, #333	1 teaspoon(s)

1.	Rinse apples under cool running water and drain. Cut into small cubes. Sprinkle apples with lemon juice to prevent discoloration.
2.	Drain fruit cocktail.
3.	Combine apples, drained fruit cocktail, celery, raisins, mayonnaise, and nutmeg (nutmeg is optional). Mix lightly to combine.
4.	Cover and refrigerate until ready to serve. For best results, serve salad the same day that it is prepared. CCP: Refrigerate fruit for service at 41 degrees F or lower.
5.	Portion with #8 scoop (1/2 cup) per serving. Each portion provides 1/2 cup of fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .

Nutmeg is optional.
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.

Calories

Carbohydrates

16.58 g

Dietary Fiber

1.72 g

Protein

0.56 g

Sodium

41.85 mg

Total Fat

1.66 g

Sat. Fat

0.18 g

Trans Fat

0.00 g