Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | WATER; WARM |
| 9 tablespoons | MILK; DRY NON-FAT L HEAT |
| 10 pounds | CARROTS FRESH |
| 6¾ pounds | PINEAPPLE SLICED #10 |
| ¼ cup | SUGAR; GRANULATED 10 LB |
| 1¼ quart | SALAD DRESSING #2 1/2 |
| 1⅔ tablespoon | SALT TABLE 5LB |
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. COMBINE CARROTS AND DRAINED PINEAPPLE.
3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL.
4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.
5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE.
COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1: 12 LB 3 OZ FRESH CARROTS A.P. WILL YIELD 10 LB SHREDDED CARROTS. 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY. 6 OZ LEMONS A.P. (1½ LEMONS) WILL YIELD ¼ CUP JUICE.
2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
3. 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: M00501
SERVING SIZE: ½ CUP (3