Carrot Salad

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CELERY,FRESH,CHOPPED 2-3/8 lbs 2 qts 1 cup 3-1/4 lbs
RAISINS 1-7/8 lbs 1 qts 2 cup
CARROTS,FRESH,SHREDDED 9-2/3 lbs 2 gal 2 qts 11-3/4 lbs
MILK,NONFAT,DRY 1-1/3 oz 1/2 cup 1 tbsp
WATER,WARM 10-1/2 oz 1-1/4 cup
SALAD DRESSING,MAYONNAISE TYPE 2-1/2 lbs 1 qts 1 cup
SALT 1 oz 1 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 2-1/8 oz 1/4 cup 1/3 tbsp
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method

1 Combine carrots, celery, and raisins.
2 Reconstitute milk; combine with Regular Salad Dressing or Fat Free Salad Dressing, salt, sugar, and lemon juice. Blend well.
3 Add to vegetables; toss together lightly.
4 Place 1 lettuce leaf on each serving dish; add salad mixture. Cover; refrigerate at least 2 to 3 hours. CCP: Hold for service at 41 F.
or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
109 cal 15 g 1 g 6 g 4 mg 214 mg 38 mg

Portion

1/2 Cup

Yield

100