Pineapple and Cheese Salad
Recipe No. 447 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. 447 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
- Pineapple, sliced — 2 No. 10 cans
Lettuce — 10 pounds
- Cheese, American, diced — 1 pound (1 No. 56 dipper)
- Coconut, shredded (optional) — 1 pound (1½ No. 56 dippers)
- Mayonnaise or salad dressing — 1 quart (1 No. 56 dipper)
Directions
- Drain pineapple; cut into uniform pieces.
- Chill lettuce until crisp; cut into ½-inch pieces just before serving.
- Combine pineapple, lettuce, and cheese; mix well. Sprinkle coconut over the top.
- Serve with mayonnaise or salad dressing (recipes Nos. 459 to 484).
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Pineapple, sliced — 2 cups Lettuce — 12¾ oz Cheese, American, diced — 1¼ oz Coconut, shredded (optional) — 1¼ oz Mayonnaise or salad dressing — 5 tbsp
If soaked in milk 1 hour before using, shredded coconut will look and taste like fresh coconut. Drain carefully before using.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 447, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.