Waldorf Fruit Salad USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Waldorf Fruit Salad consists of apples, yogurt, nutmeg, cranberries, grapes, and celery, with honey, vinegar, lemon juice, and mayonnaise.
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄2 cup fruit.
4.17 from 6 votes

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Instructions
 

  • Dressing: Combine mayonnaise, nutmeg, yogurt, honey, and apple cider vinegar in a small bowl. Stir well. Set aside for step 4.
  • Combine apples and lemon juice in a large bowl; stir well.
  • Add grapes, celery and cranberries. Toss lightly.
    Set aside for step 4.
  • Pour dressing over fruit mixture. Stir well.
  • Spread 6 lb (about 3 qt) into each shallow pan (12" x 20" x 2½") to a product depth of 2" or less.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Cover. Refrigerate until service.
    Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • Critical Control Point: Hold at 41 °F or below.
  • Portion with No. 8 scoop (¹⁄2 cup).

Nutrition INFORMATION

Nutrition Facts
Waldorf Fruit Salad USDA Recipe for Schools
Amount Per Serving 0 ¹⁄2 cup (No. 8 scoop)
Calories 118 Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 88mg4%
Potassium 118mg3%
Total Carbohydrate 35g12%
Dietary Fiber 2g8%
Total Sugars 29g32%
Protein 2g4%
Vitamin D 0IU0%
Calcium 32mg3%
Iron 0mg0%
*
*Marketing Guide
50 Servings:
Apples: 4 lb 8 oz
Celery: 10 oz
Grapes: 1 lb 2 oz
100 Servings:
Apples: 9 lb
Celery: 1 lb 4 oz
Grapes: 2 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Yield / Volume
50 Servings:
About 12 lb
About 1 gal 2 qt/2 steam table pans
(12" x 20" x 2¹⁄2")
100 Servings:
About 24 lb
About 3 gal/4 steam table pans
(12" x 20" x 2¹⁄2")