Yield 100 1/2 cup servings. 4 lb. apples, cubed, red & green (3 1/2 qt., 3 1/2 c.) 2 lb. sliced celery (2 qt, 1 c.) 2 lb. raisins (5 1/2 c.)

CITRUS DRESSING:

3 lb. mayonnaise (1 1/2 qt.)
6 oz. frozen orange juice concentrate, thawed (3/4 c.)
6 oz. pineapple juice (3/4 c.)
4 1/3 oz. lemon juice (1/2 c.)

1. Combine cabbage, apples, celery and raisins.

2. Combine mayonnaise with fruit juices, blend smooth.

3. Add dressing to cabbage - raisin mixture, tossing to blend. Serve chilled.

Variation: Tropical Raisin Salad: Combine 1 (#10) can of pineapple chunks, drained, 8 pounds (5 quarts) carrots, shredded and 4 pounds (2 quarts, 3 cups) raisins. Add 1 1/2 quarts Citrus Dressing to pineapple-carrot-raisin mixture, tossing to blend. Serving is same as for basic recipe.