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Pear Waldorf Salad

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FM Staff

Yield: 100 Servings (No. 16 scoop per serving)

8 lbs. fresh USA pears, cored, diced
1 /2 cup pineapple juice from drained tidbits
4 lbs. canned pineapple tidbits, packed in juice, drained, juice reserved
1 lb. celery, chopped
1 lb., 4 oz. raisins
1 1 /2 cups low fat mayonnaise or salad dressing
1 lb. shelled peanuts or broken walnuts (optional)
4 lbs. lettuce (8 heads)

  1. Toss pears with pineapple juice to prevent discoloration.

  2. Combine pears, pineapple, celery, raisins and mayonnaise or dressing. Cover and refrigerate until ready to serve.

  3. Add peanuts before service. Toss lightly.

  4. Portion with No. 16 ( 1 /3 cup) scoop onto lettuce.

Recipe and photo from the Pear Bureau Northwest

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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