MENU-1 SECOND SEMESTER Waldorf salad Portions: 25 Portion size: 3 oz (90 g) Ingredients 350 ml Mayonnaise Dressing 1.8 kg Crisp, red eating apples 450 g Celery, small dice 100 g Walnuts, coarsely chopped 25 Lettuce cups 60 g Chopped walnuts P r o c e d u r e 1. Prepare the dressing. Place it in a large stainless-steel bowl and have it ready in the refrigerator. 2. Core the apples and dice them to 1 ⁄ 2 in. (1 cm) without peeling them. 3. As soon as the apples are cut, add them to the dressing and mix in to prevent darkening. 4. Add the celery and walnuts. Fold in until evenly mixed. 5. Arrange the lettuce bases as under liners on cold salad plates. 6. Place a mound of salad on each plate. 7. If garnish is desired, sprinkle each salad with about 1 tsp (5 m L) chopped nuts. 8. Hold for service in refrigerator. Cream of Spinach (crème de Epinard) Portions: 4 Portion size: 200ml Ingredients Spinach 250gms Meat stock 75