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Pineapple Cheese Salad for 100


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Servings: 100 Portions
Portions: 1/4 Cup Each

1 1/2 gallon (13 lb 8 oz or 2-No. 10 can) pineapple, canned chunks or tidbits
2 1/2 quart (2 lb 8 oz) cheese, shredded
2 cups (14 oz) cherries, maraschino, drained, cut in half (optional)

Trim, wash, and prepare lettuce. Drain pineapple well. Place 1 lettuce leaf on each
serving dish; add 1/4 cup (1-No 16 scoop) pineapple. Top with 1 tablespoon shredded cheese.
Garnish with 1/2 maraschino cherry. Cover; refrigerate until ready to serve.

NOTE:
4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.

13 lb 8 oz (2-No. 10 can) canned sliced pineapple may be used. EACH PORTION: 1 Slice
Pineapple.

Serve with Salad Dressing or Creamy Fruit Dressing recipe.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.