| WILLIAM TELL SALAD | ||||||||
| Makes 100 – ½ cup servings. | ||||||||
| ½ cup provides approximately 1 oz protein and 3/8 cup fruit and vegetable each serving. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Salad dressing | 1 ½ qts. (6 cups) | |||||||
| Lemon juice | 1/3 cup | |||||||
| Chopped onions | 2 Tbsp. | |||||||
| Salt | 1 Tbsp. | |||||||
| White pepper | ½ tsp. | |||||||
| Red-skinned apples | 3 lbs. | |||||||
| Cheddar cheese, shredded | 6 ¼ lbs. | |||||||
| Cabbage, shredded | 6 lbs. | |||||||
| DIRECTIONS: | ||||||||
| 1. Quarter, core and dice apples; sprinkle with lemon juice. | ||||||||
| 2. Combine salad dressing, onions, salt, pepper, apples, cheese, and cabbage mixing lightly | ||||||||
| 3. Chill and serve on lettuce leaf; garnish with an apple wedge. | ||||||||
| TIPS: | ||||||||
| · Cheddar Cheese, grated or cubed, may be placed in plastic bags and froze. Thaw and use as needed. Be sure to mark the amount of cheese in each bag. | ||||||||
| · Apply a thin coat of butter to the cut surface of cheese to prevent drying out under refrigeration. | ||||||||
| · Dip a loaf of cheese in hot water for easy removal of the wrapper | ||||||||
| · Use a dry vegetable brush for removing cheese from a hand grater before washing it. This also works well for lemon or orange rind. | ||||||||
| · For easy separation of slices of cheese (or meat) alternate corners when stacking the slices. | ||||||||
| · Grated cheese, added to mayonnaise, gives zip to salads made with peaches, pears, or apples. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ½ cup | |||||||
| Calories. | 178 | Iron | 0.37 Mg | Protein. | 7.48 G | 16.85% | ||
| Cholesterol | 35 Mg | Calcium | 218.03 Mg | Carbohydrates. | 6.85 G | 15.44% | ||
| Sodium | 359 Mg | Vitamin A | 83 RE | Total Fat . | 14.37 G | 72.85% | ||
| Fiber | 0.89 G | Vitamin C | 9.52 Mg | Saturated Fat. | 6.48G | 32.85% | ||