Recipe - Apple Celery And Pineapple Salad

9 pound APPLE FRESH
6 Three fourths pound PINEAPPLE SLICED #10
3 pound CELERY FRESH
4 pound LETTUCE FRESH
1 qt SALAD DRESSING #2 1/2

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AND FRUITS AS DIRECTED ON
RECIPE NO. MG0100.

2. COMBINE SALAD DRESSING AND APPLES.

3. DRAIN PINEAPPLE.

4. ADD PINEAPPLE AND CELERY TO APPLE MIXTURE; MIX LIGHTLY.

5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD EQUAL AMOUNT SALAD
MIXTURE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 10 LB 10 OZ FRESH EATING APPLES A.P. (26 APPLES) WILL
YIELD 9 LB UNPARED, DICED APPLES.
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

Recipe Number: M00100

SERVING SIZE: One half CUP

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