Recipes

Grapefruit, Apple, and Banana Salad

Recipe No. 444 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.

Army TM10-412 · Salad

Serves Approximately 25 pounds, 100 servings, five mess kit spoons (4¼ ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 444 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

  • Grapefruit — 16 grapefruit
  • Apples, diced — 11 pounds (11 No. 56 dippers)
  • Bananas, sliced — 4 pounds

Lettuce — 6 heads

  • French or other dressing — 1 quart (1 No. 56 dipper)

Directions

  1. Pare grapefruit; cut into sections. Remove seeds and inside tough portions; cut into uniform pieces.
  2. Mix grapefruit and apples immediately after dicing to prevent discoloration of the apples.
  3. Just before serving, peel and slice bananas; add to grapefruit and apples. Mix well.
  4. Serve on lettuce with French or other dressing (recipes Nos. 459 to 484).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Grapefruit — 1¼ grapefruit Apples, diced — 14 oz Bananas, sliced — 5 oz Lettuce — ½ heads French or other dressing — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 444, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.