Fruit Salad Plate

20 pounds fruit in season (3-4 seelctions from fruits listed in notes)
Chicken Salad
or
12 pounds cottage cheese or sherbet
50 nut bread sandwiches or muffins (50 to 100)
24 ounces lettuce
Servings: 50
1. Prepare fruit.

2. Prepare salad according to recipe.

3. Prepare lettuce. Place lettuce leaf on dinner plate. Arrange fruit, salad, and bread on lettuce.

Notes: Choose a combination that offers contrast in shape, color, and flavor from the following lists:

FRUIT SUGGESTIONS
Apple wedges
Avocado wedges, slices, or halves
Bananas, cut in strips or chunks, rolled in chopped nuts
Cherries, sweet
Grape clusters, red or green
Grapefruit sections
Kiwi fruit
Mangoes
Melon: cantaloupe, honeydew, watermelon; cut in wedges, rings, or balls
Orange slices, half slices, sections
Papayas
Peach halves or slices: cream cheese filling, cranberry sauce, or cottage cheese in halves
Pear halves, filled, or slices
Pineapple chunks, spears, rings
Plums
Strawberries

SALAD SUGGESTIONS
Cheese strips or slices
Cottage cheese
Chicken salad
Sliced chicken or turkey
Ham roll

BREAD SUGGESTIONS
Hard roll
Muffin
Finger sandwich: chicken, tuna
Nut bread sandwich
Raisin bread-cream cheese sandwich

GARNISHES
Coconut
Lemon or lime wedge
Pomegranate seeds
Stuffed prune