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Cabbage, Apple and Raisin Salad for 100


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Servings: 100 Portions
Portions: 1/2 Cup Each

1 quart (2 lb) salad Dressing
1 1/2 tablespoon (1 oz) salt
1 gallon (3 lb 8 oz) apples, fresh, eating, unpared, cored 1/2-inch dice
5 1/4 gallon (12 lb) cabbage, fresh, shredded
2 quart (2 lb 12 oz) raisins, drained, washed

Mix together Salad Dressing and salt. Add apples, stir to coat well. Combine apple
mixture, cabbage, and raisins. Cover; refrigerate for 2 to 3 hours.

NOTE:

4 lb fresh eating apples A.P. (10 apples) will yield 3 lb 8 oz unpared, diced apples.

Apples may be dipped in solution of antioxidant and water to prevent discoloration.

15 lb fresh cabbage A.P. will yield 12 lb shredded cabbage.

5 lb 5 oz fresh celery A.P. will yield 4 lb chopped celery.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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