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4.60 from 5 votes

Waldorf Fruit Salad USDA Recipe for Schools

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.
Course: Salad, vegetarian
Cuisine: American
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Vegetarian, Salad
Program Meal Component: Fruits
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 118

Ingredients

50 Servings

    Weight

    • 1 lb Mayonnaise, low-fat
    • - - Nutmeg, ground
    • 2 lb 8 oz Yogurt, low-fat, plain
    • 1 lb 5 oz Honey
    • 6 oz Apple cider vinegar
    • 4 lb *Apples, fresh, cored, unpeeled, chilled, diced
    • - - Lemon juice, frozen, concentrate, reconstituted
    • 1 lb *Grapes, fresh, seedless, halved
    • 8 oz *Celery, fresh, chilled, chopped
    • 1 lb 8 oz Cranberries, dried

    Measure

    • 1½ cups Mayonnaise, low-fat
    • 2 tsp Nutmeg, ground
    • 1 qt 1 cup Yogurt, low-fat, plain
    • 2 cups Honey
    • ⅔ cup 1 Tbsp 1 tsp Apple cider vinegar
    • 3 qt 2⅔ cups *Apples, fresh, cored, unpeeled, chilled, diced
    • ½ cup Lemon juice, frozen, concentrate, reconstituted
    • 2¼ cups 1 Tbsp ⅓ tsp *Grapes, fresh, seedless, halved
    • 1½ cups 1 Tbsp *Celery, fresh, chilled, chopped
    • 1 qt ⅔ cup 2 Tbsp ½ tsp Cranberries, dried

    100 Servings

      Weight

      • 2 lb Mayonnaise, low-fat
      • - - Nutmeg, ground
      • 5 lb Yogurt, low-fat, plain
      • 2 lb 10 oz Honey
      • 12 oz Apple cider vinegar
      • 8 lb *Apples, fresh, cored, unpeeled, chilled, diced
      • - - Lemon juice, frozen, concentrate, reconstituted
      • 2 lb *Grapes, fresh, seedless, halved
      • 1 lb *Celery, fresh, chilled, chopped
      • 3 lb Cranberries, dried

      Measure

      • 3 cups Mayonnaise, low-fat
      • 1 Tbsp 1 tsp Nutmeg, ground
      • 2 qt 2 cups Yogurt, low-fat, plain
      • 1 qt Honey
      • 1⅓ cups 2 Tbsp 2 tsp Apple cider vinegar
      • 1 gal 3 qt 1⅓ cups *Apples, fresh, cored, unpeeled, chilled, diced
      • 1 cup Lemon juice, frozen, concentrate, reconstituted
      • 1 qt ½ cup 2 Tbsp ⅔ tsp *Grapes, fresh, seedless, halved
      • 3 cups 2 Tbsp *Celery, fresh, chilled, chopped
      • 2 qt 1½ cups 1 Tbsp 2 tsp Cranberries, dried

      -

      50 Servings

        Weight

        • 1 lb Mayonnaise, low-fat
        • - - Nutmeg, ground
        • 2 lb 8 oz Yogurt, low-fat, plain
        • 1 lb 5 oz Honey
        • 6 oz Apple cider vinegar
        • 4 lb *Apples, fresh, cored, unpeeled, chilled, diced
        • - - Lemon juice, frozen, concentrate, reconstituted
        • 1 lb *Grapes, fresh, seedless, halved
        • 8 oz *Celery, fresh, chilled, chopped
        • 1 lb 8 oz Cranberries, dried

        Measure

        • 1½ cups Mayonnaise, low-fat
        • 2 tsp Nutmeg, ground
        • 1 qt 1 cup Yogurt, low-fat, plain
        • 2 cups Honey
        • ⅔ cup 1 Tbsp 1 tsp Apple cider vinegar
        • 3 qt 2⅔ cups *Apples, fresh, cored, unpeeled, chilled, diced
        • ½ cup Lemon juice, frozen, concentrate, reconstituted
        • 2¼ cups 1 Tbsp ⅓ tsp *Grapes, fresh, seedless, halved
        • 1½ cups 1 Tbsp *Celery, fresh, chilled, chopped
        • 1 qt ⅔ cup 2 Tbsp ½ tsp Cranberries, dried

        100 Servings

          Weight

          • 2 lb Mayonnaise, low-fat
          • - - Nutmeg, ground
          • 5 lb Yogurt, low-fat, plain
          • 2 lb 10 oz Honey
          • 12 oz Apple cider vinegar
          • 8 lb *Apples, fresh, cored, unpeeled, chilled, diced
          • - - Lemon juice, frozen, concentrate, reconstituted
          • 2 lb *Grapes, fresh, seedless, halved
          • 1 lb *Celery, fresh, chilled, chopped
          • 3 lb Cranberries, dried

          Measure

          • 3 cups Mayonnaise, low-fat
          • 1 Tbsp 1 tsp Nutmeg, ground
          • 2 qt 2 cups Yogurt, low-fat, plain
          • 1 qt Honey
          • 1⅓ cups 2 Tbsp 2 tsp Apple cider vinegar
          • 1 gal 3 qt 1⅓ cups *Apples, fresh, cored, unpeeled, chilled, diced
          • 1 cup Lemon juice, frozen, concentrate, reconstituted
          • 1 qt ½ cup 2 Tbsp ⅔ tsp *Grapes, fresh, seedless, halved
          • 3 cups 2 Tbsp *Celery, fresh, chilled, chopped
          • 2 qt 1½ cups 1 Tbsp 2 tsp Cranberries, dried

          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).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

          Nutrition

          Serving: 0¹⁄2 cup (No. 8 scoop) | Calories: 118 | Total Carbohydrate: 35g | Protein: 2g | Total Fat: 10g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 88mg | Potassium: 118mg | Dietary Fiber: 2g | Total Sugars: 29g | Vitamin D: 0IU | Calcium: 32mg | Iron: 0mg