| PINEAPPLE WALDORF SALAD | ||||||||
| Makes 200 servings – ¼ cup fruit. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Sugar | 4 oz. | ½ cup | ||||||
| Dry mustard | 2 tsps. | |||||||
| Salt | ½ oz. | 1 Tbsp. | ||||||
| Flour | 8 oz. | 2 cups | ||||||
| Pineapple syrup | ½ gal. | |||||||
| Pineapple juice | ½ gal. (or 8 cups) | |||||||
| Eggs | 15 (or 3 cups) | |||||||
| Vinegar | 1 ½ cups | |||||||
| Non-fat dry milk | 1 lb. | 1 qt. (dry) | ||||||
| Drained pineapple chunks | 9 lbs. 2 oz. | 2 – # 10 cans | ||||||
| Unpeeled red apples | 6 lbs. 12 oz. | ½ gal. | ||||||
| Chopped celery | 3 lbs. | 3 qts. | ||||||
| DIRECTIONS: | ||||||||
| 1. Mix sugar, mustard, salt and flour. Add pineapple syrup and make a thin paste. | ||||||||
| 2. Beat eggs, add vinegar, remaining syrup, juice and flour paste. | ||||||||
| 3. Cook over medium heat 15 to 20 minutes until thick. COOL. | ||||||||
| 4. Mix the milk with ice water; whip until thick. Fold into cooled mixture. | ||||||||
| 5. Core and dice unpeeled apples and combine with pineapple chunks, celery, and dressing. Toss lightly. | ||||||||
| Number of Portions | 200 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories. | 61 | Iron | 0.31 Mg | Protein. | 1.77 G | 11.71% | ||
| Cholesterol | 16 Mg | Calcium | 44.38 Mg | Carbohydrates. | 12.88 G | 85.10% | ||
| Sodium | 60 Mg | Vitamin A | 11 RE | Total Fat . | 0.52 G | 7.74% | ||
| Fiber | 0.97 G | Vitamin C | 6.50 Mg | Saturated Fat. | 0.15 G | 2.16% | ||