1. Trim, Wash, And Prepare Salad Fruts And Lettuce As Directed On Recipe Car

M-G-1.

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.

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.