Instructions: 1. TRIM, WASH, AND PREPARE SALAD FRUTS AND LETTUCE AS DIRECTED ON

2. QUARTERS AND CUT ORANGES INTO 1/2 INCH PIECES. REMOVE ALL SEEDS.

3. DRAIN PINEAPPLE. RESERVE JUICE FOR USE IN STEP 6.

4. COMBINE BANANAS, APPLES, AND GRAPEFRUIT. COVER; REFRIGERATE.

5. PREPARE CREAMY FRUIT DRESSING (RECIPE NO. M-56) USING RESERVED PINEAPPLE JUICE. JUST BEFORE SERVING, FOLD DRESSING INOT FRUIT MIXURE.

6. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE.

COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 2, 9 LB 14 OZ FRESH ORANGES A.P. (22 ORANGES) WILL YIELD 7 LB PEELED ORANGES.

2. IN STEP 4, 6 LB 3 OZ FRESH BANANAS A.P. (18 BANANAS) WILL YIELD 4 LB PEELED, SLICED BANANAS.

NOTE: PEEL AND SLICE BANANAS JUST BEFORE COMBINING TO PREVENT DISCOLORATION. 8 LB 4 OZ FRESH EATING APPLES A.P. (19 APPLES) WILL YIELD 7 LB UNPEELED, DICED APPLES.

3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

SERVING SIZE: 1/2 CUP (5

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