Fruit and Garden Green Salad
Recipe No. 443 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 443 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Oranges — 30 oranges
- Grapefruit — 12 grapefruit
- Pineapple, sliced, drained — 3 No. 10 cans
- Apples, diced — 3 pounds (3 No. 56 dippers)
- Spinach, fresh, chopped — 4 pounds
Lettuce — 6 heads
- French or other dressing — 1 quart (1 No. 56 dipper)
Directions
- Pare oranges and grapefruit; cut into sections. Remove seeds and inside tough portions; dice.
- Combine all fruit immediately after dicing to prevent discoloration of the apples.
- Add chopped spinach.
- Serve on lettuce with French or other dressing (recipes Nos. 459 to 484).
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Oranges — 2⅓ oranges Grapefruit — 1 grapefruit Pineapple, sliced, drained — 3 cups Apples, diced — 3¾ oz Spinach, fresh, chopped — 5 oz Lettuce — ½ heads French or other dressing — 5 tbsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 443, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.