Recipe for Cottage Cheese and Pear Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 lb COTTAGE CHEESE 5 LB
7/8 lb PEARS #10
4 lb LETTUCE FRESH
Instructions:
Instructions: 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

2. DRAIN CANNED PEAR HALVES; SET ASIDE FOR USE IN STEP 5.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD PEAR HALF, HOLLOW SIDE UP.

4. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEAR HOLLOW.

5. GARNISH WITH PAPRIKA; COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE:

2. IN STEP 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

SERVING SIZE: 1/4 CP (2

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