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Pineapple Coleslaw 400pp@ 1/2c
Ingredients
- 3 cups milk, dried, nonfat
- 7 cups H2O
- 1 gal mayonnaise
- 1 1/4 teaspoons mustard
- 1/4 cup salt
- 3 lbs sugar,granulated
- 1 gal vinegar, white
- 42 pounds cabbage, green, shredded
- 27 pounds pineapple, fresh, diced
Directions
- Reconstitute milk; add Salad Dressing, mustard, salt, and sugar; mix well.
- Add vinegar gradually; blend well.
- Use finely shredded cabbage and pineapple chunks or tidbits. Pour dressing over cabbage; toss lightly until well mixed.
- Cover; refrigerate until ready to serve.
- CCP: Hold for service at 41 F. or lower.
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