Pear Waldorf Salad

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